Here is a new recipe for you from a vintage cookbook as previously promised. I found this while waiting for our breakfast at Dumas Walker Pepper & Pie Co. in Brenham, TX. This soup sounded easy and I love avocados. You can check out my blog on Dumas Walker’s, and remember to schedule a visit when you are in that neck of the woods. It is worth it!
I changed the recipe up a bit to suit my tastes and what I had on hand. I scooped out and rehydrated my Thrive Life freeze dried veggies. I used mushrooms, onions, and celery that I microwaved and let cool before adding to my mixture. Next, I blended the avocado, cream, lime juice (from the plastic lime), cilantro, and of course my veggies.
Since I didn’t have chicken broth on hand this was a vegetarian version using water for liquid. No salt on hand either so I used Bragg’s Liquid Aminos.
When you look at this recipe, you might think it will make a small batch and double it like I did. Beware, a double batch was a lot of soup!
Take-aways from this trial run: use less cream, have salt and pepper on hand, and experiment to spice it up.
I loved the texture and creaminess of the soup, but again I love avocados. This easy, cold soup could easily become a staple in my recipe repertoire once I get the spicing down. Any suggestions?
My husband would rather have this soup hot. You can try it both ways and decide. Hot or cold?
Remember, I will be sharing more vintage cookbook recipes with you.