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.
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
- toasted pepitas
- crusty bread, toasted or grilled
- fresh herbs (mint, chives)
- goat cheese
- cream and good olive oil for drizzling
- flaky finishing salt
Instructions
- 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.
- 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.
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/
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!
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
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!
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.
I love it all…food …photography….writing…as always.
yum this look delicious!
xo Jessica
http://www.mystylevita.com
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!
Gorgeous!
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.
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.
Forget the soup! I like how you snuck HUSBAND in there several times. Congratulations on your marriage and many blessings!
Agreed! Looks like she ran off and did this thing!
I’m so glad someone mentioned this! How beautiful. I’m thrilled for you, Beth.
Looks and sounds amazing! Can’t wait to make myself, beautiful photos.
XO, Destiny
destinysdailydose.com
I just LOVE your photography style!
Rxx
http://www.peppermintdolly.com
looks delicious and your pictures are stunning!!
https://aspoonfulofnature.wordpress.com/
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.
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.
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!
Oh, this look like the perfect soulful soup, just add a few croutons and it becomes the perfect healthy dinner.
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.
Although I prefer my soup to be hot, this looks quite nice so I think I’ll try it out.