I thought the thunder was supposed to cool things down today! Guess not. Here is some more food for this heat wave. This soup was easy to make and barely required any heat. Kim and I made some BLT's to go with it. We are continuing our Tour of New England Kitchens here on TFIMB. This is the 4th kitchen in 3 posts!
Everything is ready to go.
Cut the limes like this so that you can use the flesh and juice.
I needed to do a few batches in the food processor.
Just a minute in the pan to add some color to the veggies.
Thats a lot of soup! This is actually more than the recipe below will yield.
Cover it tight and put it in the fridge. Be sure that the plastic wrap actually touches the avocado!
We made BLT's to eat with the soup.
Rub garlic on the toast to make it extra tasty.
Just a plain BLT.
YUM. Do I use that phrase too much??
Chips were good to eat the soup with.
Dip your sandwich in the soup and you have the best BLAT ever!.
In the Blender or Food Pro:
2 cloves of garlic diced or grated
3/4 cup yogurt
1/4 cup sour cream
half bunch cilantro
flesh and juice of 2 limes
After it is all blended, stir in 1 can of chicken stock to thin it out. Put it in the fridge so it can be served cold. Meanwhile, get corn from 2 ears and chop 4 scallions. Mix together and add salt and pepper. Heat a pan and add a splash of olive oil. Just as the oil begins to smoke (very hot around 350/400 degrees), add the corn and scallions and cook moving them around for only about 2 minutes jsut to get some brown color on them. Remove from the pan. serve to soup when it is nice and cold and top with the room temp corn and scallions.