Tasty, cold summer Soups

source: Food & Wine Recipes

Ultra-Fast Avocado Soup
By Mark Bittman
Serves four

INGREDIENTS

• 3 or 4 ripe avocados, peeled, pitted, and chopped (about 2 cups)

• 3 cups milk, preferably whole milk

• Salt and cayenne pepper to taste

• 2 tablespoons freshly squeezed orange or lime juice, or to taste (optional)

DIRECTIONS:

Time: 10 minutes, plus time to chill

This lovely, celadon-colored soup is about as simple as it gets; the subtle, rich flavors of avocado and milk benefit from a hit of acidity, so I add orange or lime juice at the end, but that’s about it. You can, however, dress it up for company in a hurry: A couple of brightly colored cherry tomatoes tossed with oil, salt, and pepper and nestled in the middle of the soup are handsome additions. Even a few cilantro leaves arranged in the middle of the bowl would take this soup from everyday to elegant.

1. Put the chopped avocado in a blender. Add half the milk, a large pinch of salt, and a small pinch of cayenne, and process to a purée. Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap to the surface of the soup so it doesn’t discolor).

2. Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve — in chilled bowls if you want to be precise.

It's the time again!

Yep- it's the time again to straight out the pantry. Can't hardly see what we are looking for. I organized the pantry a year ago and I planned to do it each month but because of paid blogging I completely forget all about it. wink*


How organize is your pantry? Do you mind if you share? hehehe.