CONNECTICUT, USA — With the hot temperatures lately, turning on your oven or using your stovetop is the last thing you want to do. Dietician and Wall Street Journal bestselling cookbook author Toby Amidor walks us through how to make a "no cook" avocado soup and pineapple salsa to keep our kitchens cool in the summer heat!
Cold Avocado Soup and Pineapple Salsa
Ingredients
For Avocado Soup:
3 medium avocados
2-3/4 cups low-sodium vegetable broth
¾ cup low-fat milk
½ cup low-fat plain yogurt
2 tablespoons lemon juice
¾ teaspoons salt
½ teaspoon ground black pepper
For Pineapple Salsa:
1 fresh pineapple
¼ English cucumber, peeled
¼ medium red onion
½ jalapeno pepper
2 tablespoons fresh cilantro
2 teaspoons lime juice
⅛ teaspoon salt
Instructions
To make the soup:
Slice the avocados lengthwise, remove the pits, and scoop out the flesh, dropping it into the jar of a blender or food processor.
Add the vegetable broth, milk, yogurt, lemon juice, salt, and pepper, and puree until smooth.
Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 4 hours.
While the soup is chilling, prepare the salsa:
Slice the top of the pineapple, and then cut off all of the skin.
Quarter the pineapple lengthwise, remove the core and refrigerate 3 of the quarters for another use.
Cut the remaining quarter into ½-inch dice.
Finally, chop the cucumber and red onion. Halve the jalapeno lengthwise, discard the seeds, and finally chop.
Place the pineapple, cucumber, onion, and jalapeno in a small bowl, and add the chopped cilantro, lime juice, and salt.
Cover the bowl in plastic wrap and place it in the refrigerator to marinate until the flavors are combined, for at least 30 minutes and up to 1 hour.
To serve:
Ladle 1-1/4 cups of the soup into each of the four soup bowls and top each bowl with ¼ cup of the pineapple salsa.
Enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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