In honor of the new Vitamix recently delivered to the home of my son-in-law and daughter, I decided to post one of the most inspired and creative cold soup recipes that I’ve ever seen. I’ve been holding onto this one for a long while for just such an occasion as this.

If you’re bummed because you have most, but not all, of the ingredients in this recipe, as long as you have a ripe avocado I would just go for it. And the garnishes are strictly optional. Avocado soup is total delicious goodness. And if, after recent months, you’re looking for something really satisfying in a cozy, winter lockdown kind of way, but that doesn’t include sugar in the ingredient list, this is a great choice. Maybe it’s the nourishing fats from the avocado, or the heat from the jalapeño, but it’s gonna warm you from the inside out and you’ll be really glad you made it.

Ingredients

• 1 ripe avocado
• 1 Tbsp. lemon juice
• 1/4 tsp. lemon zest
• 2 Tbsp. Greek yogurt or coconut yogurt
• ½ jalapeño (seeds and ribs removed), finely chopped
• ½ large bulb of fennel, chopped roughly
• 2 small (~4-6 inches long) cucumbers, chopped roughly
• 1/2 tsp. salt
• 3-4 ice cubes

Optional garnishes

• a few sprinkles of dill or basil
• a teaspoon of toasted pumpkin seeds
• a drizzle of extra-virgin olive oil or avocado oil

Scoop the flesh of one whole avocado into a blender, and discard the pit. Add the lemon juice, lemon zest, yogurt, jalapeño, fennel, cucumber, salt, and ice cubes, in that order, and blend at high speed until the soup is smooth and pale green in color. Serve with herbs, pumpkin seeds, and/or a drizzle of oil if desired. Don’t make this one in advance — you’re going to want to drink it right after you make it, before the ice has a chance to melt. Makes 4 cups.