Summer food

July 21, 4:21 PMAustin Healthy Food ExaminerPolly Jackson

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Try this recipe for a delightful summer soup

AVOCADO VICHYSSOISE

1 1/4 pounds medium organic boiling potatoes, peeled and quartered

Salt

2 Hass avocados, peeled, pitted and coarsely chopped

4 cups chilled, defatted Pacific brand organic chicken stock

1/4 teaspoon ground cumin

Juice of 1 lemon

Freshly ground black pepper to taste

Cilantro leaves for garnish.

1. Place potatoes in a saucepan of salted water, and cook until tender. Drain.

2. Place half the potatoes and half the avocados in a blender with 1 cup chicken stock, cumin and lemon juice. Process to smooth puree, gradually adding another cup of stock, and transfer to a bowl. Puree the remaining potatoes and avocados with the remaining stock, and combine with the first batch. Season to taste with salt and pepper. Refrigerate.

3. Serve garnished with a few cilantro leaves.

Yield: 6 servings.

You can't go wrong with a cold avocado soup in the summertime.