Wednesday, June 22, 2011

Cold Avocado Soup & Grilled Cumin Chicken with Grape Tomato Salad

Some of you may recall a recipe from the infancy of this blog that involved a rather fail-tastic creamy avocado salad dressing. Since the inspiration for that actually came from an avocado soup recipe I had seen about a week before, I am happy to say that I finally got around to making the chilled avocado soup that I have been longing for since then. And it's good. Really good.
I didn't change this recipe much at all, except making the executive decision that 1 1/2 avocados were needed, owing to their substandard size. I also used a small bit of onion instead of the shallot because somehow, between my grocery store and my home, I lost the darn thing. From

1 medium avocado, peeled and pitted
1 shallot, peeled and chopped
1/2 seedless cucumber, chopped
2 Tablespoons plain yogurt (I used fat-free Greek-style)
2 Tablespoons fresh mint, plus 1 sprig
4 teaspoons lime juice
1 1/2 teaspoons salt - I used 1
1/4 teaspoon ground pepper
1/4 teaspoon ground cumin
1 radish, chopped
1 cup cold water

1. Place cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin and cold water in a food processor and process until smooth.
2. Chill for at least one hour before serving. Serve garnished with radish and remaining mint leaves.
My mother recently treated me to some lovely new place mats under the promise that they would soon appear on this blog. I'm sorry, Mom - Next time! <3
 I was surprised at how pronounced the cumin was, but it was certainly not overbearing. You could cut it down a bit if you want to but I think it adds a lot to the soup. We had a soup course (fancy, right?) with some French bread followed by the chicken with a bit of tomato salad. This is one of my summer favorites: Just some grape tomatoes, cut in half, with some sliced green onion, olive oil, salt and pepper and a little white wine vinegar. So simple, summery, and yummy - with room temperature tomatoes, of course.
 The chicken portion of this recipe is lifted from this recipe, which I originally served with grilled nectarine, blackberry-raspberry salsa and grilled polenta. What is it about the combination of cumin and grill-marks? Yum.

Quote of the Day: The avocado is a food without rival among the fruit, the veritable fruit of paradise. ~ David Fairchild

Also, I just learned that avocado pits, when thoroughly cleaned and dried, make excellent cat toys because of the irregular rolling motion caused by their lopsided shape. The more you know.

Edit: Despite the chicken, I've marked this as vegetarian due to the soup recipe.

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