Monday, April 11, 2011

Monday’s Bread Bowl: Cold Green Soup

A springtime delight for lunch

We recommend this cool veggie soup if you like gazpacho. Fresh cucumbers and spinach lend refreshing flavors while avocados provide a rich texture. Best of all, there’s not cooking for this satisfying dish. Here’s our recipe:

What you will need:

1 plastic spatula
Food processor
1 medium-sized bowl
Plastic wrap
2 tablespoons fresh parsley, chopped
Flesh of 2 ripe avocados
1/3 cup heavy cream
Spinach, 1 bunch
2 cucumbers, chopped into bite-sized pieces
¾ cup chicken broth
Pinch of salt

Preparation and Directions:

Combine avocado flesh, cucumber, spinach, and parsley in food processor. Pulse until pureed. Next, add chicken broth and heavy cream. Process again until well mixed. Pour soup into bowl. Cover with plastic wrap and chill for at least 3 to six hours and serve cold. Optional toppings include: bacon bits, sour cream, crumbled crabmeat, or feta cheese.

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