Oh, how badly I needed this freshness for the last few weeks! This was today.
The heat is on, on the street / Inside your head, on every beat /And the beat’s so loud, deep inside
The pressure’s high, just to stay alive / ‘Cause the heat is on…
The heat paralyses me. It makes me feel sick. It makes me feel like jumping into a water spray, then bed crashing under the dozen of fans and watching National Geographic series about rainforests, thunderstorms and waterfalls till dawn.
Then go back to the sprinkle again….
Why the water sprinkles are only for kids? Why does siesta have to be only a cultural phenomenon? Why can’t we all have power naps during summer heat? I guess these questions are rhetorical, huh? Or, may be, the heat just makes me delirious… I actually thought we were only at the beginning of July, but half of it is gone already. Just yesterday these wild geese ducklets were eggs, these cattails didn’t exist and these strawberries were flowers. I was feeling so much younger. I was actually ready to resume the horseback riding I abandoned back in my twenties…
I missed jazz festival and dozen of other attractions I wanted to visit so much. I’ve become a reckless blogger. Half of my design projects have been put on hold. The mood board sketches are flying all over the house. My photo-bank is about to eat me alive if I don’t start cleaning it asap. See what the heat is doing to me? This is not good. I need to slow down this shutter speed of life. I need a fresh start.
At least I’ve done plenty of gazpachos. Cold soups are the wonderful culinary creation. They feed and nourish in a wink and deliver freshness, speed and convenience to our time-poor, exhausting summer schedules.
This one is a keeper for me during excruciating hot summer days. Not only it’s super-delicious and easy to make; it’s hard to underestimate the avocado’s potent anti-inflammatory, hydrating and blood pressure-stabilizing powers, which in this recipe are also supported by cucumber, handful of pistachio nuts, grilled zucchini, buttermilk and organic miso (fermented soya paste) – I marked the last ingredient as optional, considering its rare occurrence in most people’s fridges. I used the leftover grilled zucchini to add a slight grill tone to the soup, recycle and give some extra substance, but leave them out if you want.
You can whip this uber-yummy soup for spur-of-the-moment summer guests in, literally, 10 minutes. Serve it in verrines garnished with extra pistachios and all you can imagine fresh herbs including parsley, dill, cilantro, mint, basil, chives, oregano, tarragon, etc.
The fresh herbs give an incredible hit of flavor to this otherwise subtle and smooth cold soup. Drizzle it with a bit of olive or truffle oil and/or sprinkle with smoked paprika for an extra zang. Not a big herb lover? Add a dash of curry, cumin and ground coriander in the mix.
Tweak it to be more or less acidic playing with lime or lemon juice to your taste. PS: kosher pickle or kimchi liquids are not excluded as the idea ingredients for a kick and extra health benefit. Thin it with vegan broth, unsweetened almond milk, extra buttermilk, cold spring water or even cold green tea if necessary.
Great tip from experienced guacamole makers: add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.
This soup is a true vegetarian summer dream dish on its own. But if you crave more substance on a side serve it with croutons or these decadent tiny cheese puffs (recipe will follow).
Cheers to All and Viva Summer Freshness!
AVOCADO PISTACHIO CUCUMBER GAZPACHO
Yields: 4-8 portions (depending on the size of the verrines)
4-6 ice cubes, made of quality spring water (plus few crushed ice cubes for serving)
1 tablespoon raw pistachio nuts, shelled (plus 1 tablespoon for garnish)
1 ripe avocado, peeled (keep the avocado seed to preserve the color if you plan to eat soup next day)*
1 cucumber (Lebanese, or ½ English cucumber; other kind to be peeled and de-seeded)
1 small zucchini, grilled, broiled, or pan-fried (optional)
1 cup vegetarian (or lean organic chicken) stock
1 cup buttermilk (or unsweetened almond milk)
1 teaspoon lime or lemon juice or apple cider vinegar (optional)
1/2 cup quality spring water
1 teaspoon miso paste (optional)
¼ teaspoon quality salt
¼ teaspoon hot smoked paprika (or chili powder)
Fresh herbs for garnish: mint, dill, cilantro, parsley, oregano, basil, etc.
Olive oil for drizzle (optional)
Add ice cubes to blender. Top with nuts, avocado, cucumber, zucchini, stock, buttermilk, lime juice, water, miso, salt and paprika or chili. Puree on high speed until smooth Thin the soup with additional stock, buttermilk, or water if desired. Pour into bowls. Garnish with ice cube crush, pistachios and fresh herbs. Drizzle with oil or lemon juice.
* Add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.