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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Chilled Avocado + Arugula Soup

Dish Type

09.08.2015

Two avocados sat in a concrete bowl on the marble counter on their way out, supple amidst the stones. I was home alone, and the whole day had passed with hardly a moment to spare. The sun was still up but on its way out too. My husband would be home soon. The avocados, they wouldn’t survive another day. By morning rot would settle in but right then, right then they were perfect. Most perfect right before they spoiled. Seems like it must be a metaphor for something or other. Forget it. The emails and external hard drives could wait. I needed to make soup. Cold soup because summer doesn’t care that it’s September.

I put everything down and started pulling ingredients out. A bag of arugula from the farmer’s market also begged to be saved, so why not that too. And mint. I enjoy mint in savory, so mint. Lemon. Some frothy whipped honey that I love. And oh! there’s some pretty pink rhubarb salt laying around. The heaviest of heavy creams, thick like butter. Cold spring water. A glug of Portuguese olive oil. Tamari roasted pepitas, the last handful of them, languishing in a plastic bag. Those too. A tablespoon or so of goat cheese left in the bottom of the container. The last few corners of a loaf of whole wheat sourdough. Yes, yes. Ok. Soup for dinner. My husband still wasn’t home yet. If he didn’t like it, I resolved to eat it all over the next two days. He says he doesn’t like cold soups. But I think he’s warming up to them. (see what I did there)

With a few flicks of the vitamix switch, it was done. There’s no cooking involved. I stirred a few ice cubes through it. I like my cold soup cold. Sprinkled on mint, pepitas, and goat cheese. Drizzled a bit more oil and cream. Finishing salt. Done. It was creamy and tangy and herbacious and so green and cool. Everything I’d hoped it would be. When he came home, I poured him a bowl. Hit it with the pepitas, shredded a few mint leaves with my fingers. Tore a piece of bread off and put it on the side. He loved it, and that was even better than the first bite. Here’s the recipe.

ps. Want it dairy free? Sub a non-dairy milk like coconut or almond for the cream. It won’t be the same, but it will be different and good and lighter.

Print
chilled avocado + arugula soup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: about 5 1/4 cup soup

This recipe does well in a vitamix. If you have one, bust it out. If you don't, a regular blender will do. I might strain it if I was using a regular blender as I think the smooth texture is essential here. Garnish options are endless but my favorites for this soup are as follows: olive oil, cream, fresh mint and/or chives, chevre, toasted pepitas (love the tamari ones), and toasted or grilled bread on the side. Either that or spicy bread crumbs on top.

Ingredients

  • 2 medium ripe hass avocados, diced
  • 65 grams (2 big handfuls) arugula
  • 1/3 cup mint leaves, roughly chopped
  • 1 teaspoon flaky sea salt
  • juice of one lemon
  • 1 teaspoon good honey
  • 1/3 cup heavy cream
  • 3 and 2/3 cup spring water, ice cold (or enough to reach desired consistency)
  • 1 tablespoon good olive oil
  • optional garnishes
  • toasted pepitas
  • crusty bread, toasted or grilled
  • fresh herbs (mint, chives)
  • goat cheese
  • cream and good olive oil for drizzling
  • flaky finishing salt

Instructions

  1. Place all ingredients in a blender. Blend until completely smooth and no bits remain. Adjust lemon, salt, honey, and water to taste if you want to. Either chill until very cold or stir a handful of ice through it until cold.
  2. Ladle into bowls and top with the garnishes of your choice. I highly recommend a bit of finishing salt on top & crusty bread alongside at the very least.
3.1
https://localmilkblog.com/2015/09/chilled-avocado-arugula-soup.html

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tags: arugula, avocado, chevre, chilled, cold, cream, easy, gazpacho, goat cheese, mint, no cook, olive oil, pepitas, quick, soup, summer

27 thoughts on “Chilled Avocado + Arugula Soup”

  1. Miranda says:
    September 9, 2015 at 5:09 am

    I, on the other hand, like my soup hot. Been cooking up soups like a mad woman and they have been flying off my fridge like crazy, ever since I came back from my vacation. I also do not like the taste or texture of avocados – unless they’re part of a really well seasoned guacamole that I can eat with corn chips – and yet, the images convey such warmth, such homeliness (spelling is wrong, I bet!!), such cozyness, I feel I could down a bowl of this soup. Also, portuguese olive oil. Come on, we do have the best olive oil in the whole wide world, don’t we??
    http://bloglairdutemps.blogspot.pt/

    Reply
  2. Pingback: chilled avocado + arugula soup | My Berry Cake
  3. Sabrina says:
    September 9, 2015 at 5:58 am

    Hmmm… I can almost smell the scents of cool mint, with a hint of goat cheese and a hearty sourdough loaf. As it’s getting cooler ’round here warm soups are what I’ve been craving lately yet I think with a fresh warm bread I could get used to yours – might even turn into a cold soup lover, because whats better then having avocado by the spoonful!

    Reply
  4. Honey says:
    September 9, 2015 at 8:25 am

    Oh my soul… Your way of writing is so beautiful. And the drama in your photography… Just perfection 🙂
    So so lovely
    Love your blog.
    I hope to see tips on how you take your incredible photos one day. It could help me a lot

    XxHoney
    http://Www.honeyuncharted.com

    Reply
  5. Kristina says:
    September 9, 2015 at 8:54 am

    This sounds like such a perfect combination, the creamy avocados and the strong flavour of arugula. I would never think of putting those two together. And the goat cheese, I love goat cheese, I could eat it with everything – sweet, sour, you name it goat cheese can be there. This recipe is going to materialize something good in my kitchen. Thank you!

    Reply
  6. Danielle says:
    September 9, 2015 at 9:08 am

    A well-timed recipe. Our avocado tree produced a bumper crop. There’s a giant basket of them on my counter right now. Inevitably, they will all ripen on the same day, and I will make this creamy cold soup.

    Reply
  7. Jude says:
    September 9, 2015 at 9:21 am

    I love it all…food …photography….writing…as always.

    Reply
  8. Jessica says:
    September 9, 2015 at 9:47 am

    yum this look delicious!

    xo Jessica
    http://www.mystylevita.com

    Reply
  9. Ricardo Schillaci says:
    September 9, 2015 at 10:54 am

    Sumer is not gone yet here in Madrid . Temperatures of 130ºF are the norm.
    I ´ll stick with cold cuts sandwichs like BLT or Philly Steak, lunch or dinner.
    I won´t turn the burners or the oven on.
    Crazy weather: probably in three weeks we get snow!

    Reply
  10. Allison from Baking: a Love Story says:
    September 9, 2015 at 2:08 pm

    Gorgeous!

    Reply
  11. ms. e says:
    September 9, 2015 at 6:19 pm

    You inspired me to mix seasons. I made this, this evening, with turmeric roasted root veggies. An odd mix, but it was surprisingly good – and appropriate because of the seasonal cusp. And for anyone’s information, my Kitchenaid blender worked wonderfully for this.

    Reply
  12. Grace says:
    September 10, 2015 at 7:38 am

    Why is it that all your recipes look like amazing artworks and mine always turn out so dull? Soups are my favourite type of dishes and I can’t wait to try this out.

    Reply
  13. Julia Lesher says:
    September 10, 2015 at 6:18 pm

    Forget the soup! I like how you snuck HUSBAND in there several times. Congratulations on your marriage and many blessings!

    Reply
    1. Cynthia says:
      September 12, 2015 at 11:47 am

      Agreed! Looks like she ran off and did this thing!

      Reply
    2. Joanne Bellotti says:
      October 3, 2015 at 5:20 pm

      I’m so glad someone mentioned this! How beautiful. I’m thrilled for you, Beth.

      Reply
  14. Destiny says:
    September 10, 2015 at 9:26 pm

    Looks and sounds amazing! Can’t wait to make myself, beautiful photos.

    XO, Destiny
    destinysdailydose.com

    Reply
  15. Peppermint dolly says:
    September 11, 2015 at 1:19 pm

    I just LOVE your photography style!

    Rxx

    http://www.peppermintdolly.com

    Reply
  16. Anna says:
    September 13, 2015 at 6:53 am

    looks delicious and your pictures are stunning!!

    https://aspoonfulofnature.wordpress.com/

    Reply
  17. Allyson says:
    September 15, 2015 at 10:36 am

    Oh I love avocados but have never thought about blending it into soup. I’m curious about how the texture would end up- if it would be velvety like avocados generally are or if it would be looser. Either way, what a stunning soup- I wish I had everything to make it right now.

    Reply
  18. sophie says:
    September 15, 2015 at 11:09 am

    I love your way with words…I almost feel like I am right there in the action!
    Funny thing is we just finished all the avocadoes from my parents’ tree. They can grow up to 1 foot by the way.
    Will definitely keep this recipe to make for the family.

    Reply
  19. Pingback: Vellutata di avocado | zucchero e sale
  20. ewa says:
    September 16, 2015 at 9:29 pm

    Found this recipe on Pinterest and it brought me here to your blog…
    Just made it! Also added a few radishes…
    Soooooo GOOOOOOOD, amazingly simple and so easy to make!
    Great for entertaining – so pretty ;))
    Thanks so much for this recipe!

    Reply
  21. Emily says:
    September 23, 2015 at 7:01 am

    Oh, this look like the perfect soulful soup, just add a few croutons and it becomes the perfect healthy dinner.

    Reply
  22. Pingback: Lila Week | Lilaliv
  23. Bill Boyd says:
    October 19, 2015 at 5:48 pm

    Have you tried this using old, call it, tangy arugula?

    I have: After the plant gets fair sized with hot weather, it turns very hot and bitter. But, I find if I saute it with, say, green beans, chopped green pepper, then adding only a little water, the arugula with friends does please the palate.

    Reply
  24. Justin says:
    October 26, 2015 at 6:42 pm

    Although I prefer my soup to be hot, this looks quite nice so I think I’ll try it out.

    Reply
  25. Pingback: After Rehab, an Addict Finds New Life in the Kitchen - BuzzDelta

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Wander Guide | The Essential Paris Travel Guide & Map
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