Happy National Running Day! The weather made for a pretty awesome run home after work, I hope you got out to celebrate too :)
I thought I'd share a soup that was inspired by a dinner at The Elephant Walk a year ago (yes, it has been sitting in my drafts folder for that long). As I am not a fan of gazpacho, this is exactly the kind of light and refreshing soup that I'll crave when the temperatures start to rise.
Avocado Lime Soup
Recipe by Shannon
1 1/2c veggie broth
1/4-1/2c lime juice
salt and freshly ground pepper
1T agave nectar
1 avocado, diced
1/2c grape tomatoes, halved
2T-1/4c chopped white onion
chopped parsley or cilantro, to garnish (optional)
In a large container or blender, add broth, water, 1/4c lime juice, cumin, agave nectar, a dash of salt and some freshly ground pepper. Combine well, taste, and adjust seasonings-- based on your preferences, you might want up to 1/4c more lime juice, a little more agave, or perhaps some salt if your broth isn't very salty. Chill for a few hours.
Divide the avocado, tomatoes and onion into two bowls, then top with chilled broth. Garnish with herbs, if desired, and enjoy!
If you're reading this, I could use your help! I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12. If you would like to donate a baked good, please check it out and spread the word- I won't be able to do it without you!!