Recipe: Chilled Avocado Soup with Pico de Gallo

Written by Redwood Hill on . Posted in Recipes

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

 

Recipe: Zucchini Soup with Cinnamon, Cumin and Kefir

Written by Redwood Hill on . Posted in Recipes

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By Chef John Ash

This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.

This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4