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On the 90-100 degree non air-conditioned days of summer cool simple food for dining out on the patio or balcony is a healthy necessity. This recipe is ready in 10 minutes if all your items are pre-chilled.  This soup can be versatile also as a low-cal vegetable dip with an addition of a little more spice, tabasco and paprika.  Great base for other cold items like shrimp or crabmeat.  For a non-dairy vegan version substitute 1/2 cup silken tofu instead of ricotta and 1 cup of canned coconut cream instead of yogurt. Serves 4.

2 medium ready avocadoes
2 small to medium cucumbers peeled
juice of half lemon
1 8 oz. Greek plain lowfat yogurt
1/2 c. lowfat ricotta cheese
1/2 tsp. tabasco
1 tsp. wine vinegar
1/2 tsp balsamic
salt and pepper to taste

Shell meat out of avocadoes, peal and cut up cucumbers, choose smaller where seeds are not an issue.  Place all ingredients in a food processor or blender. Blend until pureed. Soup is ready if ingredients are pre-chilled. If not chill for 40 minutes and serve.
Dress with a line of olive oil, croutons or a few marinated sundried tomaties. Soup is a smooth neutral base for a variety of toppings.