Happy Wednesday Friends! I think most of us are longing for fall, especially when it comes to weather, right? Recently, frequent rain has cooled the Texas heat slightly but realistically we are probably looking at a good month or more of summer temperatures. Once it cools down, I love to make soup but since we're not there yet, today's 15 Minute Fix will help beat the heat. It's a delicious creamy chilled avocado soup that's healthy, won't heat up the kitchen and ready in 15 minutes!
I first tasted avocado soup at my favorite restaurant in Fredericksburg. It's my Mom's favorite too and whenever she comes for a visit, she treats me. In fact, she purchased the cookbook for the recipe and while it's delicious, it's also loaded with sour cream and chicken broth. Over the years, I experimented to adapt a healthier version. I found Greek yogurt to be a great substitute for sour cream. Since the original recipe calls for cucumber and tzatziki dip is made with Greek yogurt, cucumber and dill, I added it to my recipe. Oh my goodness, I could eat tzatziki with just about anything--if you haven't tasted it, you're missing out! I also use fine cut frozen spinach which is more nutritious and provides a soup base and substitute for chicken broth which can be fatty. It also helps chill the soup quicker--the colder the better!
Here's the recipe and please note the amount. I only make two cups at a time, because it truly is best served the day it is made.
Since I make a small batch, I use a mini blender to mix it. If you double it, you'll need a larger blender. Below shows extra cilantro I added, plus everything except for the milk. I use unsweetened almond milk and depending on what kind of milk you prefer, you can use less or more. It only needs to be blended until creamy.
Chill, garnish and enjoy!