It’s been hot. Really hot. Hot enough that any meal that doesn’t involve heat of any kind, be it stove, oven, or grill, is a winner in my book.
Here, all you have to do is dump the ingredients in a food processor:
and 30 seconds later:
dinner is served. If you want to get more elaborate about things, you can quickly saute some shrimp or scallops to add in, and then dinner might take five whole minutes. Be advised, though, that cooking the shrimp or scallops might involve minimal application of heat.
Adapted from Not Derby Pie
Note: I’m of the opinion that both avocados and tofu have a remarkable ability to siphon flavor out of foods—they both always require more salt and more acid that I initially think they will. So start with the amount of salt and lemon juice suggested here, but add more to taste. The right amount of salt and lemon will really make this soup sing.
2 ripe avocados, halved and roughly chopped
5-6 fresh chives, roughly chopped
1 cucumber, roughly chopped
1/2 cup plain yogurt
5 oz silken tofu [I had to use firm, because the store was out of silken, but I think silken would be preferable]
2 tablespoons lemon juice
1/2 teaspoon salt
1 jalapeno pepper (with seeds), roughly chopped (more to taste)
Combine all ingredients in a blender. Taste and adjust seasonings. Garnish, if desired, with snipped chives and a dollop of yogurt.
Serves about 4.