And finally, how about one more chilled corn soup? This one will use your cucumbers, too. With all this heat, I’m searching for all the cool meals I can find. This one is no-cook, perfect for this weather and came from “Everyday Food” magazine. The avocado provides the creamy component for this soup – a fabulous raw recipe. You’ll have to rustle up your own avocado; they’re not an organic crop for this neck of the woods so we’ll never see them in our Riverview box. Unless of course global warming advances faster than we think ….
Ingredients:
2 large cucumbers, cut in 1-inch chunks 1 avocado, pitted and scooped out of the peel Kernels cut from 2 ears of corn, reserve a few kernels for garnish 2-3 sprigs of fresh dill, optional 1/8 to 1/4 teaspoon salt
Preparation:
Purée cucumbers with 1/4 cup water in a blender; add avocado, corn kernels, dill and salt. Continue to blend until thick and fairly smooth. Taste for seasoning and chill before serving. Garnish with corn kernels.