Random, can’t begin to describe it. But the little dinner we celebrated with our friends after our court marriage, somehow landed up as a photograph in the March 2015 issue of Travel and Leisure. Come to think of it now, I vaguely remember seeing a photographer at the restaurant but didn’t pay much attention.
It’s been way too hot the past few days. The interesting thing here in this part of California, we have fireplaces but no cooling systems in most homes. While it’s generally cool and sunny for the most part of the year, at this time we do get a lot of heat and it can be bad. It’s hot enough, that I plan to start my mornings at work making large batches of whipped cream for any fresh cream cakes because the cream can collapse fast in warm weather. Frosting cakes can be a nightmare in hot summer weather but there are advantages to the heat when it comes to cooking. Fermentation, for one is thankful for the heat in most kitchens. Your yeast will grow fast and break sugars down and your doughs etc will be quick to rise.
I tend to lose my appetite and desire for heavy meals in summer especially at lunch. To cool off, I’ve been drinking this chilled soup that’s full of cooling ingredients, from the coconut milk in Califia’s unsweetened almond-coconut milk blend, to the greener ingredients that go into this dish. It’s rather easy to make and you can adjust the levels of spiciness by removing the seeds from the pepper to make it less intense. The soup itself is creamy and velvety and refreshing with the acidity of fresh lime juice and dill. Now, that’s one tasty way to stay cool, folks!
Here are some of my kitchen tips that you might find useful when preparing this soup;
- You can adjust the thickness of the soup by adding more or less almond-coconut milk.
- I also like to serve this soup with a corn salsa or a sweet fruity salsa made with pineapple or mango. It also makes a great side to along with seafood at a meal.
- Instead of dill you could also use cilantro.
- Warm the lime to room temperature if you store it in the refrigerator. It’s easier to juice this way. You can also press the lime and roll it gently across the table to make it easy to juice.
You might like some of these other summer recipes to stay cool with!
chilled avocado and lime almond-coconut milk soup
yields: 2 servings
1 haas avocado, ripe yet firm
1 lime, fresh
2 cups Califia unsweetened coconut-almond milk blend
1 green thai chili pepper
1 teaspoon dill leaves, fresh + extra for garnishing
1/2 teaspoon white pepper, powder
1 teaspoon fine grain sea salt
1 teaspoon hot sauce
1. Cut the avocado in half and remove the pit from the center and discard. Cube the avocado meat and place it in a blender. Squeeze the lime juice over the avocado, Califia milk along with the dill leaves, the chili pepper, white pepper, salt and hot sauce. Blend to get a smooth and creamy consistency. Taste and adjust seasoning if desired.
2. Transfer the soup to a container and store in an airtight container for two hours to chill completely.
3. To serve, quickly stir the soup a few times and then pour it into chilled glasses and garnish with the extra fresh dill leaves.
Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.