Fridge-Clearing Summer Veg Soup
From Apartment Therapy’s food site, The Kitchn:
Fridge-Clearing Avocado Soup:
serves 4 as a soup course, 16 or more as an amuse bouche2 ripe avocados
2 cups spinach leaves, stems removed
1 cup plain yogurt
1 cup milk
small handful cherry tomatoes (about 1/2 cup)
1/2 cup chicken broth
juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon fine salt
small handful basil leaves
coarse salt, like Maldon or Fleur de Sel and freshly ground black pepper, to tastePlace everything but a few tomatoes and the coarse salt into a blender and purée, gradually increasing the speed until soup is smooth. Adjust with more milk or broth if soup is too thick.
Serve immediately, or chill for an hour, topped with a few thin slices of tomato and a sprinkling of coarse salt. To serve as an amuse bouche, pour into shot glasses, or other small cordial glassware and top with a brunoise (tiny dice) of tomato and salt.
This was a great outline, since it was so hot last night that I didn’t feel like turning on the oven or the stove. Instead I got out the food processor and threw in a little of everything that I had, which is a lot after a good trip to the farmers market last weekend. And I didn’t worry about what I didn’t have (spinach) or forgot (milk) It turned out great, though the 2yo and 4yo still wouldn’t eat it, even after we told them it was a smoothie, and served it to them in a cup with a straw. They’re too clever by half. Here’s what I used:
avocados
cucumbers, peeled and seeded
chopped parsley, chives, dill
chopped scallions
garlic
juice of 1/2 lime
cherry tomatoes
yogurt
broth
salt
Tbl. pesto