I’m still not sure if cold soups are my thing.
But I’m never one to turn down food.
I just couldn’t help myself when I saw a similar recipe.
And since avocados are fairly affordable ’round these parts right now (read: I don’t need to sell my first-born child for one), I have collected every recipe I can possibly try.
Sometimes I forget that Mr. How Sweet isn’t an avocado fan. Instead of kicking him out of the house when he starts to bad-mouth my green lovers, I just throw some raw meat at him. That usually shuts him up. Meat of any kind is his friend.
My only problem is that I have become a bit greedy with the avocados. I have been buying 2 or 3 at a time simply because they are only $1.99 a piece instead of $3.99 a piece. I know, it sure sounds like my money tree is flourishing, doesn’t it?
I put said avocados in the cupboard, or on the windowsill or even behind our bar to ripen. And then I forget about them. I usually rediscover them once they are covered in mold and gray fuzz.
Similar things happen in my dark and dreary crisper drawer, but I won’t get into that now.
Anyway, back to the whole cold soup thing.
I ended up loving this. The flavor was a bit smokey and even a bit sweet from the caramelized onions.
I’m not one for foods at extreme temperatures, so I made sure this wasn’t ice cold. If you would like it ice cold, feel free to add some ice – they do in the original recipe. I also served the soup as an appetizer, because I just wasn’t feeling a cold liquid for my main meal.
I only do that with margaritas.
Spicy Avocado Soup
inspired by Epicurious
1/2 cup plain greek yogurt
1/4 cup skim milk
2 tablespoons chopped, caramelized onions
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
pinch of cayenne pepper
2 tablespoons lime juice
Combine all ingredients in a blender and process until smooth. Top with hot sauce if desired.
2 slices whole wheat bread
1/2 tablespoon olive oil
sprinkle of garlic powder, sea salt & pepper
Preheat oven to 400.
Cut bread into 1-inch cubes and toss with olive oil and seasonings. Bake at 425 for 10-15 minutes, flipping every 3 minutes.
I’m sure this soup has thoroughly grossed some of you out. I promise it’s delicious.
Are you a cold soup lover?
Mr. How Sweet is not. Well, at least that is what he says. I’ve seen him eat it though. I’ve also seen him eat ricotta cheese and coconut, both of which he “hates.” Riddle me that.