I spent Thursday through Sunday in New York City at a training for work and visiting two of my brothers and some friends. It was really nice, but I failed to take any pictures. Instead, I focused on catching up with people who I hadn’t seen in either six months or an entire 10 months! There was plenty of food to be had, including Levain Bakery cookies. I died they were so good. Please promise me you will get some next time your in the Upper West Side?!
On the home front, I am still unpacking and trying to get my life in order, which includes looking for an apartment in downtown Philadelphia. Can you say stressful?
I made this chilled soup while I was still in Oaxaca and it was the perfect mixture of creamy and refreshing for the heat. As the days are getting hotter here on the East Coast too I’m ready to make this soup again. All you have to do is throw a few ingredients in a blender, blend it up, chill, and you’re ready to go when it’s time to eat. This is a soup to make the day you plan on eating it since it doesn’t store so well (you know…the whole brown avocado thing). It’s even better when served with some Cottage Cheese Cornbread.
- 1 large cucumber, peeled and diced (about 2 cups)
- 1 large avocado, pitted, peeled and diced (about 1 cup)
- 1 scallion, peeled and roughly chopped (about 2 tablespoons)
- 1/2 large jalapeño, seeded and roughly chopped
- 1 cup skim milk
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- toppings: fresh mint leaves, a drizzle of olive oil, greek yogurt, crème fraiche or sour cream
- Add all ingredients to a blender and blend until completely smooth (this may take up to a few minutes depending on the strength of your blender).
- Divide between four bowls and refrigerate for 30 minutes. Garnish and serve cold. Best when served same day.