Avocado Chill

I was thrilled when I ran into this recipe of avocado soup. Yum! It has cucumber, mint and lime as ingredients, so it is definitely a refreshing recipes. In addition to the mint, I added some organic homegrown cilantro as well. How exciting is this?! I, of course, tweeked this recipe: No cucumber for sure. I HATE cucumber. I didn't substitite it because I actually think cucumber is a perfect choice for this soup, but just not my taste. I love the idea of shallot rather than white or spanish onion. Shallots are milder and sweeter. Yum! I wasn't sure about the cumin, though. I normally use cumin to give my food a smoky flavor. I only used a pinch, so I can't say i really taste it.

This recipe is soooo exciting! Of course, I went to Whole Foods last night and got organic avocado, mint, and shallots. All other spices and ingrediens I have and are also organic.

New Recipe:

Ingredients
Servings: 1 cup (just for myself)
**note: avocado goes bad in about a day, so don't make more than you will eat**

1 haas avocado, peeled and pitted
1 shallot, chopped
1/3 cup of organic vegetable broth
1 tsp of olive oil
3 small leaves of mint
a small bunch of chopped cilantro (mostly leaves, not stems)
fresh juice from 1/2 lemon
1/2 teaspoon(s) salt ground black pepper to taste
a pinch of ground cumin

Two yummy Haas avocados from Whole Foods.

Ripe and Ready! I just want to pour olive oil, sprinkle it with salt and pepper, and EAT it!

Put all the dry ingredients in the blender. slowly add olive oil. Then add vegetable broth.

Check it out to see if it's the consistency you prefer. I personally perfer it a bit thick so I can drip corn chips in it (or even crusty sour dough bread would be delicious, but a bit heavy for me)!

Transfer to the bowl and chill in the fridged.

Add fresh mint on top before serving! Oh, and squeeze fresh lemon over it.