I’m back up in Vermont for two glorious weeks. The first part of this trip I’m dog-sitting for my sister Emily. To me, her pup Julius sometimes looks like the bat, Fidget, from Disney’s The Great Mouse Detective. We were lucky to be joined by my dear friend Melony and her dog Kima, who came up from Boston for the weekend.

We swam in Lake Champlain, hiked along beautiful trails flanked by wildflowers, and made some good grub. This chilled avocado soup is a snap to make and dairy-free (but can also be made with regular milk). All it takes is a few raw ingredients and a blender. No cooking, and not much chopping. We were nearly melting in the hot sun yesterday so the thought of using fire (even the grill) did not call to me. In addition to this soup we had chilled soba noodles with ginger, scallions, and wasabi (see this post from one year ago for how to make). Cold summer food for those hot summer nights, even in Vermont.

Chilled Avocado Soup
Serves 4

2 ripe avocados
2 c milk (coconut milk, whole milk, etc.)
1 clove garlic
Juice from 1/2 lime
1/4 c fresh cilantro, plus more for garnish
Chopped scallions and lime wedges, for garnish

Scoop the flesh from the avocados and place into a blender. Add the milk (in order to keep it vegan I used Coconut Dream Coconut Milk—you could use whatever milk you prefer), garlic, lime juice, and cilantro. Blend until smooth and creamy. Thin out with water or vegetable stock if too thick.

Top with chopped scallions and cilantro. Serve with fresh lime wedges. You can also serve topped with fresh crab or lobster meat for a more decadent meal. Or a dollop of sour cream, crumbled ricotta salata, or homemade crème fraîche, which I’ve been meaning to make. Eat up!