chilled avocado and lime coconut-almond milk soup

chilled avocado and lime soup | A Brown Table

Random, can't begin to describe it. But the little dinner we celebrated with our friends after our court marriage, somehow landed up as a photograph in the March 2015 issue of Travel and Leisure. Come to think of it now, I vaguely remember seeing a photographer at the restaurant but didn't pay much attention. 

It's been way too hot the past few days. The interesting thing here in this part of California, we have fireplaces but no cooling systems in most homes. While it's generally cool and sunny for the most part of the year, at this time we do get a lot of heat and it can be bad. It's hot enough, that I plan to start my mornings at work making large batches of whipped cream for any fresh cream cakes because the cream can collapse fast in warm weather. Frosting cakes can be a nightmare in hot summer weather but there are advantages to the heat when it comes to cooking. Fermentation, for one is thankful for the heat in most kitchens. Your yeast will grow fast and break sugars down and your doughs etc will be quick to rise. 

I tend to lose my appetite and desire for heavy meals in summer especially at lunch. To cool off, I've been drinking this chilled soup that's full of cooling ingredients, from the coconut milk in Califia's unsweetened almond-coconut milk blend, to the greener ingredients that go into this dish. It's rather easy to make and you can adjust the levels of spiciness by removing the seeds from the pepper to make it less intense. The soup itself is creamy and velvety and refreshing with the acidity of fresh lime juice and dill. Now, that's one tasty way to stay cool, folks!

chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table
chilled avocado and lime soup | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this soup;

  • You can adjust the thickness of the soup by adding more or less almond-coconut milk.
  • I also like to serve this soup with a corn salsa or a sweet fruity salsa made with pineapple or mango. It also makes a great side to along with seafood at a meal.
  • Instead of dill you could also use cilantro. 
  • Warm the lime to room temperature if you store it in the refrigerator. It's easier to juice this way. You can also press the lime and roll it gently across the table to make it easy to juice. 

You might like some of these other summer recipes to stay cool with!

chilled avocado and lime soup | A Brown Table

chilled avocado and lime almond-coconut milk soup

yields: 2 servings


1 haas avocado, ripe yet firm 

1 lime, fresh

2 cups Califia unsweetened coconut-almond milk blend 

1 green thai chili pepper

1 teaspoon dill leaves, fresh + extra for garnishing

1/2 teaspoon white pepper, powder

1 teaspoon fine grain sea salt

1 teaspoon hot sauce

1. Cut the avocado in half and remove the pit from the center and discard. Cube the avocado meat and place it in a blender. Squeeze the lime juice over the avocado, Califia milk along with the dill leaves, the chili pepper, white pepper, salt and hot sauce. Blend to get a smooth and creamy consistency. Taste and adjust seasoning if desired.

2. Transfer the soup to a container and store in an airtight container for two hours to chill completely. 

3. To serve, quickly stir the soup a few times and then pour it into chilled glasses and garnish with the extra fresh dill leaves. 

Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.


chilled cucumber walnut yogurt soup

chilled cucumber walnut yogurt soup1

Summers are warm and depending on where you live, they can be excruciatingly hot and sometimes, even worse, accompanied by the dreaded "H" word............. humidity! And as much as I like hot weather, humidity is another story, I'll happily avoid it! But even in a hot and humid day, things can be fun and cool, especially if you can indulge in a bowl of this chilled walnut cucumber soup.

chilled cucumber walnut yogurt soup4

I've made a chilled mint yogurt soup in the past but this time I wanted to make the soup full of earthy flavors yet every bit cooling so you feel refreshed with every spoonful. By adding a few toasted walnuts to the yogurt, the soup acquires a rich and creamy texture which makes it delicious. I couldn't resist adding a little chili pepper but that is completely optional, if you don't want a little hot, skip it or remove the seeds from the pepper.

chilled cucumber walnut yogurt soup
I added a few cups of Stonyfield's organic plain low-fat yogurt to make this chilled soup, the yogurt by itself has a naturally fresh tangy flavor that really brought out the taste of the ingredients in the soup, making it the perfect summer soup.

 Note: Here's some geeky biochemical science for you! Cucumbers can be slightly bitter and there a couple of ways to get rid of the naturally occurring compound called cucurbitacin that causes this taste. The amount of cucurbitacin can vary within cucumbers picked from the same plant, however in general, the bitter compound is present in the peels and green parts and it will be less in the center. To get rid of cucurbitacin, I use the method I learned at home, slice the ends of the cucumber off and keep the tips aside, then with the pointed tip of a knife prick a few random holes into the cut ends of the cucumbers. Now rub the exposed cut ends of the cucumber with the cut tips for a minute or two, a slight white foam will form. Rinse the foam off under cold running tap water, repeat this on the opposite exposed side. Once you're done with this, peel and discard the skin and tips. 

chilled cucumber walnut yogurt soup2

chilled cucumber walnut yogurt soup

yields: 2 servings


3/4 cup toasted walnuts

1 cup peeled cucumber, diced (see note above on how to remove cucumber bitterness)

1 teaspoon kosher sea salt 

1/2 teaspoon black pepper, freshly ground

1 green thai chili pepper (optional)

2 tablespoons lemon/lime juice, freshly squeezed (I used lime)

2 cups plain low-fat (non-fat) Stonyfield yogurt, chilled

a few chopped toasted walnuts for garnish

a little fresh dill/tarragon for garnish

a little walnut oil/extra virgin olive oil for garnish

1. Place all the ingredients from the walnuts to the yogurt in a blender and pulse until completely smooth and creamy. Taste and adjust the amount of salt and pepper if needed. You can also add a little water to the soup to adjust the consistency if needed.

2. Remove from blender, pour into chilled serving bowls. Garnish with a few toasted walnuts, dill/tarragon and a light drizzle of walnut/olive oil. Serve immediately. 

Disclaimer: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.