Cold Avocado Soup

Recipe courtesy of the Joy of Cooking

This recipe is a favorite of my husband's.  It is a very simple soup to make and perfect for those summer evenings and literally made in minutes.

Puree in a food processor or blender until smooth:


2 ripe Hass avocados (about 1 lb), peeled and pitted
1 small clove garlic, chopped

Stir in:

2 cups buttermilk
4 tesp fresh lime juice
1/4 tsp salt
Pinch of ground red pepper

Remove to a bowl and refrigerate until cold.  Thin, if necessary, with:
1/4 to 1/2 cup buttermilk or water.

Taste and adjust the seasonings.  Ladle the soup into chilled bowls and garnish with:
Salsa Fresca, sour cream, fresh lump crabmeat or cooked shrimp

Cauliflower and Raisins

Adapted recipe from Real Simple, September 2008

2 slices bacon
1 head cauliflower, cored and cut into small florets
1/2 cup golden raisins
2 scallions, chopped
1 Tbsp. capers, roughly chopped
1/2 cup water

1.Place bacon in a nonstick skillet and cook until done.  Save bacon for another recipe.
2. On medium-high heat, add cauliflower to bacon grease, tossing frequently, until golden, 1 to 2 minutes.  Add the raisins and water and cook, covered, until the cauliflower is just tender and water has evaporated, 2 to 3 minutes.
3. Stir in scallions and capers.

Serves 4