Chilled avocado soup with jalapeño and lime [Vegan]

Jaymi's Notes:
I'd never thought to make avocado soup, but when you stop to think about it like a gazpacho, the cold creamy flavor of avocado as a soup sound fantastic! This soup is spiced up with a bit of jalepeño, lime and a generous handful of cilantro (of course you can leave that out if you have an aversion to cilantro).

This soup is so simple -- just toss everything in a blender, or use a hand blender, and then put it in the fridge to get really cold. It takes a matter of minutes, and you can dish it up on a hot summer's night. Garnish with a few slices of cherry tomatoes ripened on the vine and a pinch of lime zest, and serve with a couple of pieces of toasted baguette.

More on The Cooking Project.

Kelly's Recipe:

I just arrived home yesterday afternoon from my sojourn in the French Alps and a brief trip to Dublin and discovered much hotter weather than I have been experiencing for the past 3 weeks. With a combination of jest lag and the heat, I wanted to make something as simple as possible for lunch today. This recipe for guacamole soup was perfect. It took about 10 minutes to make and I didn't have to turn on the stove. I thought the amount of garlic was a bit strong for the soup, but my husband insisted that there was no such thing as too much garlic and he absolutely loved it. He snuck down to the kitchen later in the afternoon to finish it.

This recipe is inspired by All Day I Dream About Food.

© Jaymi Heimbuch

Chilled Avocado Soup

2 ½ cups vegetable broth, divided
2 avocados, peeled and pitted
2 cloves garlic, coarsely chopped
1 jalapeño, seeded and coarsely chopped
¼ cup red onion, chopped
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
1/2 tsp salt
¼ tsp pepper
¼ tsp cayenne

Optional Toppings (not vegan):
2 tbsp sour cream
2-3 tbsp cheddar cheese, shredded

1. In a food processor combine 1 cup of vegetable broth with avocados, garlic, jalapeño, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Cover and chill for at least 1 hour and up to 12 hours.

2. Divide soup among bowls. Garnish with sliced cherry tomatoes, lime zest and (optional for non-vegans) a dollop of sour cream and a sprinkle of shredded cheddar cheese.

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian