After the last rain in the spring, we are waiting for the hot summer to arrive. During Spain’s long and sweaty summer season, some of us retreat to the shadows, or enjoy the cool air-conditioned rooms and the close proximity of the shops. I enjoy heat and the sun myself, but I admit that in August, I’m already looking forward to the cooler evenings and nights of autumn.
In the summer of hot weather, my eating habits somewhat change, because I’m not really in the mood for warm food. Cool smoothies with breakfast and snacks, as well as vegetable salads and salads with main dishes are the cornerstones of summer dining. I’ll enjoy dinner later than usual, as soon as the sun has fallen, and the sharpest scent of the day makes it easier.
A few years ago I became acquainted with cold soups, their preparation, and especially their delicacy! I got first-hand guidance from my Spanish friend on how to make a traditional Spanish gazpacho. In addition, I learned stories about how mothers of different generations have their own “secret” recipes, on how to make this delicious soup. Different families are being questioned whether they include cucumber, bread, peppers and, if so, how much. In any case, the main idea is that the grandmother’s or mother’s recipe belonging to every family is the only right recipe. That summer we ate a tasty, bright red gazpacho almost every day. A rejuvenating and energising soup is best produced from ripe and juicy, dark, red tomatoes. With this delight, I started exploring other recipes for cold soups with many of my favourite vegetables. Cucumber, watermelon and carrots and scallops.
Cold soup is easy to prepare, as you just need a good blender. The soup is quickly ready, it is a light and refreshing food, and a wonderful variation to a salad recipe. Cold soup can be taken in a thermos bottle with you to work or as a snack at the beach. Raw materials can be used within your own taste and imagination!
Cold avocado soup has become one of my favourite summer menus. In addition to Avocado, the coconut milk, lime and fresh herbs give soup immense flavour. Avocados are said to be the healthiest fruit in the world because of its unique nutritional content. Its oily texture gives the soup a soft, velvety and mellow texture while providing plenty of good polyunsaturated fatty acids to the body as well as omega 3 and 6 fatty acids. The carbohydrates found in avocado are mainly dietary fiber which, i.e. helps to control hunger and nourishes the good bacterial strains in the intestine. Vitamins and Minerals can be found i.e. B, C, E and K, and potassium and copper. Furthermore, avocados also contain carotenoids such as lutein and zeaxatin, both of which promote, e.g. eye health.
For cold avocado soup you need the following ingredients:
4 ripe avocados
1-2 garlic cloves
1/2 dl lime juice
1 small, ripe tomato
2 dl of water
1 can of coconut milk
Good quality salt
Black pepper and/or chili
Peeled, cured cucumber and fresh herbs, e.g. coriander, basil or mint.
Start by removing the avocado shells and stones. Measure all the ingredients in the blender and cut them into a smooth, velvety soup. Add your preferred amount of salt and pepper/chilli.
Serve cold after refrigerating. When you serve, add a piece or two of ice. A great decoration is with a small cucumber and chopped fresh herbs.
The four glasses of soup are served as an appetizer or snack for the hot summer afternoon.
Awaiting a hot summer, be strong and eat avocado!
Tiina – Anni’s Vital Shop, Los Boliches