It was really hot in our house yesterday and, as much as I wanted to make my favorite cauliflower-leek soup, I just couldn’t bear the thought of hot soup. So, cold soup it was. I pulled up a few different gazpacho recipes online but in the end I just winged it and created my own.
– About 2.5 avocados (I was going to use 3 but one of them was going bad so I could only salvage half)
– 1 cucumber
– 1 red pepper
– 1/2 an onion
– 1 clove garlic
– 16 oz vegetable stock (homemade is best but I didn’t have any on hand)
– a few sprigs fresh basil
– juice of 1 lime
– a bunch of salt, fresh ground black pepper, and a liberal sprinkling of red pepper flakes (I didn’t have a chili)
Roughly chop all the vegetables and basil and throw them in a bowl. Add stock and lime juice. Using a stick blender, blend until everything is nicely pureed. Season to taste with salt, pepper and red pepper flakes. Chill for at least two hours before serving.
I gave this 3/5 happy monkeys but I think my husband gave it zero. He usually will eat anything I make, saying he’s more lazy than he is picky, but this he just picked at until I ate his too. Also, I may have been a little too liberal with the red pepper flakes because this sure had a kick to it. Although the hot spice was a nice complement to the cool soup.