Name: Cold Avocado & Cucumber Soup Recipe
Prep time: 10
Cook time: 0
Yield: 4-6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tsp olive oil
2 garlic cloves, minced
2 tsp ground cumin
1 cucumber, diced
1 avocado, peeled
1 tbsp lime juice
1 1/2 cups Aneto Vegetable Broth
Salt and pepper to taste
Optional Garnish & Toppings:
Diced cucumber & avocado
Baby herbs or edible flowers
Cumin seasoned plain yogurt
EVOO for drizzling

Instructions:

Heat olive oil in a large skillet over medium heat. Add garlic and cumin, stir to combine, and sauté until fragrant, about 1 minute.
Transfer the seasoned garlic to a blender, add cucumber, avocado, lime juice, and broth, and blend until smooth. Season to taste with salt and pepper.
Refrigerate the soup until ready to serve (best served chilly).
Divide soup between bowls and garnish with any combination of cucumber, avocado, baby herbs, edible flowers, seasoned yogurt, evoo, etc…

About this recipe

When the temperatures climb, forgo the stove, and serve a much cooler option. This chilled soup will definitely please a group. Fresh cucumber and avocado are blended with Aneto’s rich and tasty vegetable broth. This pureed mixture is further seasoned with garlic, cumin, and a touch of zesty lime juice, melding the refreshing flavors of the fresh produce and the natural ingredients in the broth. Garnishing this soup is half the fun! Add diced cucumbers and avocados for some textural diversity. Drizzle with some robust extra virgin olive oil for a peppery punch. Swirl in some seasoned yogurt for an intensified creaminess. Or, garnish with some fresh herbs, baby greens or edible flowers for a unique and seasonal look.