veggieburgh

It’s nearly impossible to make a bad avocado dish, unless the avocados themselves are bad. But when you’re sick of trying guacamole variations and want something visually stunning for a potluck, try this pale green soup with swirls of white and red.

We use salsa fresca from the local Cinco de Mayo company, available at the Strip on Saturday mornings. You can substitute dried chipotle peppers or leave out the salsa entirely. The soup base stands well on its own.

Whole cumin is available in bulk at Penn Mac, the Co-Op, or Whole Foods. Grinding it yourself in a coffee grinder makes a huge difference. Pepitas are available in bulk at Penn Mac and Reyna, and probably other groceries around town.

Serves 6

Ingredients:

• 3 ripe avocados
• 1 cucumber, peeled and seeded
• Juice of 2-3 limes
• 1/2 tsp salt
• 1/2 tsp freshly ground cumin
• 1/4 C tofutti vegan (or regular) sour cream
• 1/4 C salsa (or to taste)
• 1/4 C toasted pepitas

Directions:

1. Combine avocado, cucumber, lime juice, salt, and cumin in a blender and process until smooth. Add lime juice to taste. Put in the refrigerator to chill for a couple of hours.
2. Swirl sour cream and salsa on top, and sprinkle pepitas.