2-Step Avocado Soup

"Hot enough for ya?" Before this week's scattered thunderstorms, Washington DC had reached a sweltering and sticky 99 degrees. Fortunately, that's when we hopped on a plane and headed far south, as in South America! We kissed the hot weather goodbye and landed south of the equator in Buenos Aires, where their winter was just beginning.

We have lots to tell you about the food there, but once we returned to flip-flop season in the States, we decided it probably wouldn't be an ideal time to share that recipe for comforting Argentine stew.

So, instead we're arming you with a soup to help you stay cool. With summer just beginning, the worst is still ahead of us. It won't be long before we'll be doing everything we can to beat the heat, including leaving the stove and oven OFF as much as possible. That's the glory of this decadent, yet relatively healthy recipe. There's absolutely no cooking required! Plus, depending on how thick you make it, it can double as a spread on your sandwiches or tacos!

Btw, we'd normally suggest topping it with a little summer tomato, but considering tomatoes are literally on our $%#@ list these days, we've got a few other garnishes that are perfect stand-ins.

2-Step Avocado Soup
serves 4

3 avocados
3 cups vegetable stock
2 Tbsp lime juice, or to taste
zest of 1 lime
1/4 cup scallions, thinly sliced
1 Tbsp chopped cilantro
pinch of green chili powder (or 1 Tbsp canned chopped green chilis)
salt to taste

Garnish with:
scallions, sliced on bias
cilantro, chopped
plain yogurt

1. Puree avocados, vegetable stock, lime juice, zest, chili powder, and salt until smooth.

2. Garnish and serve immediately*.

*Note: This soup may be made ahead up to two hours. To avoid discoloring just press plastic wrap directly onto the soup, making sure to fully cover the entire top layer.

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