I rarely pull recipes off restaurant websites – I always feel like they’re going to leave off a key ingredient in order to inspire me to come back to their spot instead of making a dish myself. But, when I got this recommendation, it sounded too good to pass up.
Before I made this, I’d never eaten a cold soup. Now, I basically want to live off cold soup all summer long. This was incredibly refreshing, all while being incredibly creamy and decadent.
Plus, we finally got to use the antique cold soup china tureen that’s been in the basement for a year. Classy business, this soup.
Plus it’s green. Which is awesome.
Cool Avocado Soup from Panera
2 ripe avocados, peeled and pitted
1/2 English cucumber, partially peeled, then chopped (I used a little cucumber from my garden!)
4 scallions, green parts only
2 cups vegetable broth
Juice of one lime
1/3 cup packed cilantro (leaves and stems)
1/2 – 1 jalapeño pepper, depending on your taste preference, seeded and coarsely chopped
1 – 2 garlic cloves, coarsely chopped
1/4+ tsp. cumin
1/4+ tsp. paprika
1/2 tsp. salt
Throw everything in the blender and puree for 2-3 minutes. Let it sit for a few hours, then blend again for a few minutes before serving. Garnish with additional cilantro as desired.