I requested this chilled avocado soup so many times that my father eventually gave me a copy of the recipe and said, "You can make this yourself." And I do—and it's a hit every time. Thanks, Dad!

After at least two crying jags (“The baby ate my brain,” I wailed.), I settled on a cold soup — tomato and avocado. It took the better part of an afternoon to put the ingredients for the recipe on a ...

Combine the mashed avocado, the lime juice and the stock in a blender and process until smooth. Add the nondairy milk and blend again. Season to taste with the seasoned salt and pepper; chill.

AVOCADO, CUCUMBER AND FENNEL SOUP Adapted from “A Modern Way to Cook,” by Anna Jones. Ten Speed Press, 2016. Makes 2 to 4 servings (about 4 cups). Flesh from 1 ripe avocado ...

"The avocado adds a nice velvety texture to the soup, the cucumber brings a crisp flavor, and the hint of dill gives it a little je ne sais quoi. Make the soup up to a day ahead, suggests Boulud.

Shuck the corn and trim rough ends. Cut cobs into 2 or 3 chunks. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Stir to combine, add ...

Not only will this hearty, delicious soup fill you up and last you for at least a few days, it's ridiculously easy to make and ready in roughly 30 minutes. Make a big batch over the weekend and ...

1 avocado, peeled and cut into small dice 1/2 cup ripe olives, chopped Salt and pepper Cut chayote into small cubes and saute with bacon. Heat the liquids in a saucepan. Add avocado and olives.

4. When ready to serve, return half of soup to blender; add yogurt, 2 avocado halves, reserved cucumber peels, 10 of the mint leaves and 3 sprigs of the picked dill fronds.