Recipes

Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Kefir...even on the hottest summer days. It’s perfect for a quick entrée soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.

Serves 4 to 6

Ingredients:

1 Tbs. vegetable oil
2 ears of corn, roasted on a grill and removed from cob or 1 cup corn, fresh or frozen and thawed

Pico de Gallo

1 large tomato, halved with seeds removed
1 small white onion, finely chopped
1/4 cup chopped cilantro
2 tsp. seeded and chopped jalapeno pepper (to taste)
Juice from 2 limes
Salt to taste

Soup

3 ripe avocadoes, pitted and peeled
2/3 cup frozen peas
1 cup Redwood Hill Farms Plain Kefir
1/4 cup chopped cilantro
1 Tbs. chopped white onion
2 tsp. seeded and chopped jalapeno (to taste)
Juice of one lime
1/3 to 1/2 cup warm water or gluten-free chicken broth
Salt to taste


Directions:

To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.

1. To make the pico de gallo, chop tomato in to very small pieces and mix with onion, cilantro and jalapeno pepper. Stir in lime juice and roasted corn; add salt to taste and set aside.
2. To make the soup, place avocados, peas, kefir, cilantro, onion, jalapeno and lime juice in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
3. Divide soup between four or six bowls and top with Roasted Corn and Pico de Gallo Garnish. Serve with your favorite hot sauce.

PER SERVING: 285 CAL; 8G PROT; 18G TOTAL FAT (2G SAT. FAT); 23G CARB; 1MG CHOL; 134MG SOD; 12G FIBER; 11G SUGARS