Chilled soups provide a cooling break from the intense summer heat. Serve this avocado soup as the start of a brunch or luncheon or serve it as the main course, paired with a fresh salad and warm bread. This sweet pea soup requires no cooking or heating up of the oven – your food processor is all you need. Sparkling water brings a little bubbly magic to this refreshing chilled soup – choose your favorite brand of unflavored water. Process chopped avocados, cold sparkling water, baby spinach, sweet peas, fresh lime juice, white wine vinegar, salt and black pepper in a blender. Chill for at least an hour. Make a creamy topping with sour cream, fragrant fresh cilantro, lime zest and salt. Dollop the topping over the bowls of soup and garnish with additional peas and cilantro leaves. Chilled soups and gazpachos are similar. While chilled soups are usually vegetable or fruit based, gazpachos are traditionally made with a pureed mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Both are delicious ways to use the fresh produce that is spilling out of your gardens and farmers’ markets this season. To make sweet pea-avocado soup even more appealing, serve in well-chilled bowls to help keep the soup cold a bit longer.
Johnny Autry; Prop and Food Styling: Charlotte L. Autry
1 hr 10 mins
Sweet Pea-Avocado Soup
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.