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HOME FRONT: A Bowl Full of Chill



Beat the heat with this recipe for Zuppa's avocado-cucumber soup, shared by chef and co-owner Adam Schumm:


6 avocados, skinned and seeded

2 whole cucumbers

1/2 red bell pepper

Small can of green chilies

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon coriander

2 ounces lime juice

1/2 cup olive oil

1 cup water

1/4 bunch of cilantro, chopped

1 white onion

4-5 cloves of garlic

Salt and pepper to taste

Directions: Chop everything and puree in a blender, then garnish with a sprig of cilantro or pieces from the other half of the red pepper. Leftovers will keep in the fridge for about a week, thanks to the lemon juice and oil.


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