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Cool, creamy avocado soup extends summer meals

A new Ninja blender has most members of my family excited for smoothies and milkshakes.

Me, I’m eyeing the appliance for its potential to produce silky, smooth soups. The best butternut squash soups I’ve ever made have emerged from high-powered blenders, including a Vitamix. But while the weather remains so warm, well into next week, I’m planning to blend up some chilled soups to serve with green salads and good bread, extending our season for light meals taken outdoors.

The obvious starting point is this avocado soup, given my recent purchase of a bag of mini avocados that doubtless will all ripen at once. And because it’s avocado’s off season in the Northern Hemisphere, many specimens are less than perfect. Blending up for soup, even more than for guacamole, disguises any dark spots in the fruits.

Simply seasoned with curry powder, this recipe is a nice departure from Latin flavors typically paired with avocado. It’s another example of the appeal of white pepper, which has become more available locally, including as whole peppercorns in the bulk section at Food 4 Less in Medford.

Curried Avocado Soup

2 medium-ripe Haas (dark-skinned) avocados

2 1/4 cups vegetable stock, divided

1 to 11/2 teaspoons curry powder

3/4 teaspoon salt

1/8 to 1/4 teaspoon white pepper

1/2 cup heavy cream

2 tablespoons fresh lemon juice

Split the avocados in half with a knife and remove pits. Set aside 1 half. Scoop out insides of other 3 halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream and remaining 1 1/4 cups of stock. Chill.

When ready to serve, garnish soup with thin avocado slices that have been cut from remaining avocado half and dipped in the lemon juice.

Makes 4 to 6 servings.

Recipe from “Sundays at Moosewood Restaurant,” by the Moosewood Collective.

Tribune News Service photo