June 17th: Avocado Lime with Green Chili Salsa

The last soup for the month is Avocado Lime with a green chili salsa. Given the recent troubles with tomatoes, I opted to not use them in my salsa. Instead I used a purchased green salsa, to which I added fresh cilantro, scallions and green bell peppers. It's fairly spicy, but it suits the soup, adding a little heat and crunch to the cool creaminess.

The soup contains fresh Haas avocados pureed with low-fat yogurt, low-fat milk, organic chicken broth, lime juice, salt, garlic and cilantro. This soup should NOT be frozen.

Due to the nature of avocados, there is a possibility that this soup may discolor somewhat. This will not affect the quality or flavor! I have attempted to reduce this by making it in small batches just prior to your delivery time as well as covering the soup (in the container) with a little plastic wrap. If you are not going to use a whole quart at once, you may want to put the leftovers in a smaller container to reduce oxidation.

We are leaving for vacation this Friday (6/20) and will be back in town on July 3rd.

June 9th: Roasted Yellow Pepper

The Roasted Yellow Pepper soup is ready for delivery. It starts with a base of sweet Vidalia onions, flame-roasted yellow peppers and organic chicken broth. All are pureed into an almost fat-free soup that is great served warm or cold.

This soup should freeze beautifully!

Next week with be Avocado Lime soup with green chili salsa. Low-fat yogurt adds a light creaminess and is evocative of guacamole. Please confirm no later than Thursday morning, as I have had significant interest in this one.

June 2nd: Gazpacho

The Gazpacho features chunks of fresh, vine-ripened tomato, crunchy, sweet red pepper plus Vidalia onion and cucumber in a seasoned tomato broth. You should serve it very cold, with a drizzle of good olive oil on top. If you would like to add a little "bite" add some Tabasco or some freshly-ground black pepper.

I strongly discourage trying to freeze this one, as I think the vegetables would turn to gush.

Next week will be a smooth soup of roasted yellow peppers with organic chicken stock. It can be enjoyed warm or cold. Please confirm by early Friday morning. The Avocado-Lime soup (with green chili salsa) will be the following week.

Also, if you are renewing for the month of June (3 soups) your payment is now due.

May 27th: Spring Pea

Today's soup is a gorgeous spring green color. The peas were simmered with organic chicken broth and a little minced onion, then pureed. The whole sugar snap pea pods were blanched and added to the pureed soup. It is light and healthy!

You can enjoy this soup warm or cool. If you do serve it cool, you may need to adjust the seasonongs with a little more salt. You can also swirl in a little dairy (in the form of half & half or sour cream) and add some fresh mint.

Next week: Gazpacho
A cold tomato soup loaded with fresh, chunky vegetables.

May 20th Cheddar Corn Chowder

The Florida sweet corn is available and delicious!

Next week: Spring pea: Englisgh sweet peas simmered with organic chicken stock and pureed, finished with whole blanched sugar snap pea pods. Non-dairy.

May 13th: Tomato & Roasted Red Pepper

Slow-roasting brings out the natural sweetness of the tomatoes, onions and peppers. They are pureed with a combination of homemade chicken stock and tomato juice.

Next week: Cheddar Corn Chowder

May 6th: Creamy Turkey & Wild Rice

Next week: Roasted Tomato & Red Pepper