the ch!cktionary

    10 May 2011

    Chilled Cucumber & Corn Soup with Avocado and Tortilla Chips I came home from California a week ago with a suitcase full of organic, pesticide-free loquats and avocados grown in my mother’s backyard. Mama Chen packed the fragile fruit in shoeboxes for their journey to Boston and thanks to her meticulous care, they arrived more or less intact. They were also barely able to fit into our overstuffed fridge. When I left last-minute to Los Angeles for my grandfather’s passing, I had no idea if the lovely vegetables I bought that week would last until my (then unknown) return. As it turns out, they did, and as a result, I’ve got plenty of recipes to share from the great unemptying of my kitchen. This is the first, and it uses those amazing aromatic avocados I brought back from California. All you need for the most basic version of this refreshing and savory summer recipe are three ingredients (cucumber, corn, and garlic) and a blender! Here are the instructions for one serving: For the quickest, no-frills recipe: I use a ratio of three cloves garlic to one seedless cucumber to one 15.5 oz can of corn. Blend all ingredients until smooth and add salt and pepper to taste. If you have more time and/or ingredients, add lime juice, vegetable stock, a shallot or quarter of an onion, cilantro, or a jalapeño pepper. Top with chopped avocado pieces and tortilla chips. I recommend Trader Joe’s Veggie & Flaxseed Tortilla Chips (which are both colorful and way better than the usual supermarket offering). Secret tip: this dish tastes even better if you refrigerate overnight to let the flavors develop. You can also serve at room temperature, but I like it super chilled. SO EASY, DELICIOUS, and HEALTHY! This is one of my favorite meals for hot days. Been waiting months for summer weather so that I could finally make this :)

    Chilled Cucumber & Corn Soup with Avocado and Tortilla Chips

    I came home from California a week ago with a suitcase full of organic, pesticide-free loquats and avocados grown in my mother’s backyard. Mama Chen packed the fragile fruit in shoeboxes for their journey to Boston and thanks to her meticulous care, they arrived more or less intact. They were also barely able to fit into our overstuffed fridge. When I left last-minute to Los Angeles for my grandfather’s passing, I had no idea if the lovely vegetables I bought that week would last until my (then unknown) return. As it turns out, they did, and as a result, I’ve got plenty of recipes to share from the great unemptying of my kitchen. This is the first, and it uses those amazing aromatic avocados I brought back from California.

    All you need for the most basic version of this refreshing and savory summer recipe are three ingredients (cucumber, corn, and garlic) and a blender! Here are the instructions for one serving:

    1. For the quickest, no-frills recipe: I use a ratio of three cloves garlic to one seedless cucumber to one 15.5 oz can of corn. Blend all ingredients until smooth and add salt and pepper to taste.
    2. If you have more time and/or ingredients, add lime juice, vegetable stock, a shallot or quarter of an onion, cilantro, or a jalapeño pepper.
    3. Top with chopped avocado pieces and tortilla chips. I recommend Trader Joe’s Veggie & Flaxseed Tortilla Chips (which are both colorful and way better than the usual supermarket offering).
    4. Secret tip: this dish tastes even better if you refrigerate overnight to let the flavors develop. You can also serve at room temperature, but I like it super chilled.

    SO EASY, DELICIOUS, and HEALTHY! This is one of my favorite meals for hot days. Been waiting months for summer weather so that I could finally make this :)

    Tags: recipes. food.
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    1. jsunshine reblogged this from lenachen and added:
      be made immediately.
    2. lenachen posted this