Who could have ever guessed that our summer would FINALLY arrive on Labor Day Weekend? The weather this past weekend was glorious: brilliant sunshine, sky entirely unsullied by even a speck of cloud, so blue even the dogs seemed able to perceive its piercing azure, colorblind or no. The temperature’s been hovering at around 28C (that’s high 80s, my American compadres!), and–best of all–no humidity! What a perfect way to usher out the summer as students prepare to get back to school tomorrow and parents prepare to shout obscenities at all the extra drivers on the newly traffic-clogged roadways.
It does seem strange to be bidding summer adieu when it feels as if we never actually had a real summer this year to begin with. Let’s see: before this weekend, I can recall a total of three sunny days. And it’s official: this summer, we surpassed every known record for rainfall in Ontario between June 1 and August 31st.
And so, to celebrate the late arrival of warmth and to send off the season that never was, I thought I’d present this heavenly soup. It’s one I mentioned waaaaay back when I ran the last Lucky Comestible series on avocados. As the warm weather dissipates and the stealthy chill of autumn returns with its crisp sheets in the evenings and dewy sprays of frost on car windows each morning, this is a soup you can make to remind you that, before you know it–a mere 293 days from now–the warm weather will finally return. That is, if there’s actually a summer next year.
The soup is creamy, rich, and very refreshing after an afternoon in the sun. It’s also great as a quick dinner if you’ve been taking advantage of one of the rare balmy afternoons left in which you can go outside in just a T-shirt and shorts.
So long, Oh Blazing Sol of the summer. So long, lush, humective grasses and tomato blossoms, amazonian mint, purple clover and sundry weeds in a multicolored tangle like some crazy knitting basket in my vegetable garden. So long, little Chaser slurping at the hose. So long, G & Ts on the patio, tan lines on my shoulders, shoes slipped on casually with no socks. So long, coveted, much cherished, far too short and ever appreciated summer weather.
Summer, we hardly knew ya. Sniff. Boo hoo. But now, there’s soup. . .
Oh, and for those of you returning to school tomorrow (or those who’ve just returned this past week)–welcome back!
Chilled Avocado Soup
This is a simple, quick and delicious soup for a summer’s evening. Avocado offers healthy monounsaturated fats, and cucumber is cooling and alkalizing.
1 English cucumber, peeled, seeded and roughly chopped
2 large ripe avocados
2 green onions, roughly chopped
2 apples (choose fairly crisp, tart apples like Granny Smith or Spartan), unpeeled
1-1/2 cups (360 ml.) plain soy or almond milk (more if thinner soup is desired)
1 cup (240 ml.) coconut milk
½ tsp. (2.5 ml.) mild curry powder
2 T. (30 ml.) freshly squeezed lemon juice
cilantro (or whatever’s flourishing in your herb garden), for garnish
In bowl of food processor, process all ingredients until smooth. If soup is too thick for your taste, add a bit more soymilk. Chill until ready to serve. Garnish with fresh cilantro (or, if you have a forest of it in growing along the side or your house, mint).
Makes about 4 servings.
Who could have ever guessed that our summer would FINALLY arrive on Labor Day Weekend? The weather this past weekend was glorious: brilliant sunshine, sky entirely unsullied by even a speck of cloud, so blue even the dogs seemed able to perceive its piercing azure, colorblind or no. The temperature’s been hovering at around 28C (that’s high 80s, my American compadres!), and–best of all–no humidity! What a perfect way to usher out the summer as students prepare to get back to school tomorrow and parents prepare to shout obscenities at all the extra drivers on the newly traffic-clogged roadways.
It does seem strange to be bidding summer adieu when it feels as if we never actually had a real summer this year to begin with. Let’s see: before this weekend, I can recall a total of three sunny days. And it’s official: this summer, we surpassed every known record for rainfall in Ontario between June 1 and August 31st.
And so, to celebrate the late arrival of warmth and to send off the season that never was, I thought I’d present this heavenly soup. It’s one I mentioned waaaaay back when I ran the last Lucky Comestible series on avocados. As the warm weather dissipates and the stealthy chill of autumn returns with its crisp sheets in the evenings and dewy sprays of frost on car windows each morning, this is a soup you can make to remind you that, before you know it–a mere 293 days from now–the warm weather will finally return. That is, if there’s actually a summer next year.
The soup is creamy, rich, and very refreshing after an afternoon in the sun. It’s also great as a quick dinner if you’ve been taking advantage of one of the rare balmy afternoons left in which you can go outside in just a T-shirt and shorts.
So long, Oh Blazing Sol of the summer. So long, lush, humective grasses and tomato blossoms, amazonian mint, purple clover and sundry weeds in a multicolored tangle like some crazy knitting basket in my vegetable garden. So long, little Chaser slurping at the hose. So long, G & Ts on the patio, tan lines on my shoulders, shoes slipped on casually with no socks. So long, coveted, much cherished, far too short and ever appreciated summer weather.
Summer, we hardly knew ya. Sniff. Boo hoo. But now, there’s soup. . .
Oh, and for those of you returning to school tomorrow (or those who’ve just returned this past week)–welcome back!
Chilled Avocado Soup
This is a simple, quick and delicious soup for a summer’s evening. Avocado offers healthy monounsaturated fats, and cucumber is cooling and alkalizing.
1 English cucumber, peeled, seeded and roughly chopped
2 large ripe avocados
2 green onions, roughly chopped
2 apples (choose fairly crisp, tart apples like Granny Smith or Spartan), unpeeled
1-1/2 cups (360 ml.) plain soy or almond milk (more if thinner soup is desired)
1 cup (240 ml.) coconut milk
½ tsp. (2.5 ml.) mild curry powder
2 T. (30 ml.) freshly squeezed lemon juice
cilantro (or whatever’s flourishing in your herb garden), for garnish
In bowl of food processor, process all ingredients until smooth. If soup is too thick for your taste, add a bit more soymilk. Chill until ready to serve. Garnish with fresh cilantro (or, if you have a forest of it in growing along the side or your house, mint).
Makes about 4 servings.