x
Breaking News
More () »

'No cook' avocado soup and pineapple salsa with Toby Amidor

With the hot temps outside, using your oven or stove is the last thing you want to do. Here's a cold recipe to check out!

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! 

Learn more about Amidor and her cookbook at her website. 

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

Sign up for the FOX61 newsletters: Morning Forecast, Morning Headlines, Evening Headlines

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! 

---

MORE RECIPES

Athletes in the Olympic village keep raving about one Paris offering

Gazpacho soup recipe by Delamar Hotels dining | In the Kitchen

---

Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com

Have a story idea or something on your mind you want to share? We want to hear from you! Email us at newstips@fox61.com 

HERE ARE MORE WAYS TO GET FOX61 NEWS 

Download the FOX61 News APP 

iTunes: Click here to download 

Google Play: Click here to download 

Stream Live on ROKU: Add the channel from the ROKU store or by searching FOX61. 

Steam Live on FIRE TV: Search ‘FOX61’ and click ‘Get’ to download. 

FOLLOW US ON X, FACEBOOK & INSTAGRAM 

Before You Leave, Check This Out