I don’t know about your family but when I was a child, my father ate soup all year round and it was “hot”. I couldn’t stand eating soup during summer time and later on, I found out that I couldn’t stand eating “hot” soup during summer time!
I actually enjoy making “cold” soup during the hot months. It is so refreshing and it is a nice change to serve to your guests. I have been experimenting with different flavors and I have to admit, sometimes I can push it a bit too far. I’m still working on a few new flavors and next year, I will proudly post them for you.
The one I’m about to share with you today is super amazing! Not only it is delicious but it is also very healthy! It all started because David and I eat this fruit regularly. It is a “super food” and its nutrients, vitamins and healthy fats make it extra special. Any guesses as to which fruit I’m talking about… it’s avocado!
We sometimes eat an avocado by scooping the flesh right from an avocado half with a spoon just before dinner. Other times, we use them for making Guacamole as a condiment for sandwiches, nachos, burgers, and so on. One day I wanted to make my gazpacho and I realized I was missing a few ingredients. I looked into my crisper and saw some avocados – and a light came on (it happens sometimes…lol!). It took me a few tries but I got there!
If you enjoy the buttery texture and flavor of this fruit like we do, you will definitely loooove this recipe! To me, this soup is such a flavorful dish! How can you not enjoy the freshness when it’s hot outside?
Just a slight warning…after you try it, you’ll be hooked!
- 2 large ripe avocados
- 1/3 cup walnuts
- 1/3 cup fresh dill
- 1/3 cup red onion, diced
- 1 tbsp. red wine vinegar
- 2 cups Buttermilk see “TIPS & TRICKS” for homemade buttermilk
- 1 1/4 cups chicken broth or vegetable broth see “FOOTNOTE” for more info
- 1 tsp. hot sauce such as Cholula®, or to taste
- Freshly ground black pepper, to taste
- 1-2 large radishes, grated (optional)
FOOTNOTE: Depending of the desired consistency and how large are your avocados, you might want to adjust the volume and add a little more or less.
To know how to make “BUTTERMILK FROM SCRATCH” go to TIPS & TRICKS section.
To make a VEGAN version of this recipe, substitute almond milk for buttermilk.
clubfoody.com is about combining fresh ingredients, herbs and spices, to create a variety of flavorful dishes! This website is a fun destination for foodies who love new recipes complete with videos and kitchen tips.
Hostess Francine (Frankie) Lizotte shares her passion for food and explores the world’s pantry to create international cuisine with her Club Foody members through her website and YouTube videos. Her interactive cooking show features simple methods to achieve great results.
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Our Canadian lady, Francine Lizotte was born and raised in Montréal in the province of Québec. Her French-Québécois culture had a profound impact on her cooking skill to this day. As a young woman, Francine’s preference was going out to restaurants over night clubs. She moved to different parts of Ontario and lived there the major part of her life. Her curiosity about different cultures and cuisines, took her on a journey of experiencing a wide variety of flavors, herbs and spices. With her traveling mixed with her culture, Francine brings tasty food from her kitchen to your table.
In 2014, Frankie was invited to become a food recipe analyst for a large U.S. web-based recipe site and is still with them today. This experience reinforced her desire to share her food passion with the world and this is what lead to the creation of Club Foody. Her kitchen is her playground and Frankie loves to create “great food to fit your mood”.
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