Sunday, September 18, 2011

Avocado Gazpacho

Gazpacho is a little rough . . . you have to make it seem like you're not serving salsa in a big bowl or soup that would taste better warm.  I followed this recipe exactly and although I was worried it would seem like guacamole, it didn't and we really liked it.  I know you may not be making gazpacho until next summer, but we're trying to hang onto summer over here.  I go back to work in one week (yikes!) so I've been trying to fit in some last outings with the girls before our fall schedule gets crazy.

We went to the Natural History Museum with some friends to see the Hall of Dinosaurs (highly recommend it & they let me in free as a teacher with my ID).  

I also took the girls to Disneyland by myself.  Daddy ended up meeting us in the afternoon so we could ride the new Star Tours - awesome!  Little sister's enjoyment of Disneyland has really increased since she can sit by herself and she LOVED the carousel and Small World.

And, at home, we've been playing "neighbors" with big sister's new tent / play house, we planted some winter squash in the garden, and for some reason, I've been doing a crazy amount of little girl laundry.  Not sure why it's so much more than normal . . . 

So, if you need one last summer fix before you embrace fall, try this:

Avocado-Corn Chowder with Chicken (4 servings)
(from Cooking Light 8/11)

2 ripe avocados, divided
1 1/2 c. water
1/2 c. fresh orange juice
1 tsp. honey
3/4 tsp. salt, divided
1/4 tsp. pepper, divided
1/4 tsp. ground red pepper
12 oz. grilled or cooked chicken breast (I used a rotisserie)
1 tsp. olive oil
1 1/2 cups fresh corn kernels (about 3 ears)
1 c. chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
4 lime wedges

Peel and coarsely chop 1 avocado.  Place in blender with water, orange juice, honey, salt, pepper, and red pepper.  Blend until smooth.  Place in the refrigerator or freezer to cool it down a little bit (15-30 minutes).

Peel and dice remaining avocado.  Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree.  Spoon chowder into bowls.  Top with chicken and cilantro.  Serve with lime wedges.

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