Don’t ever tell Catherine Wilkinson you can’t have soup to cool down on those blistering summer days.

If you do, this resident of Dewey, Ariz., where triple-digit temperatures are the norm this time of year, will whip you up her Chilled Avocado Soup with Basil-Mint Pesto—and you won’t want to go home.

You not only get the healthy unsaturated fat of avocado, but the sweet taste of mint, the fiber of lightly toasted pine nuts, and the Mediterranean pizzazz of extra virgin olive oil.

Chilled Avocado Soup with Basil-Mint Pesto

Serves 4

For Pesto:
2 cups packed basil leaves
1/3 cup packed mint leaves
3 tablespoons pine nuts, lightly toasted
1 garlic clove, peeled
2 teaspoons honey
¾ cup extra virgin olive oil

For Soup:
2 small, ripe avocados
1 lemon
1 lime
2 cups good low-fat, low-sodium chicken stock ½ teaspoon cumin powder
1 ½ cup light cream
Salt and pepper to taste

To Prepare Pesto:

Place the basil, mint, pine nuts, garlic clove and honey into blender or food processor and chop coarsely. Add olive oil slowly, while blending to a thick puree. Place in small bowl, cover and refrigerate until ready to use.  Bring to room temperature and stir well before serving.

To Prepare Soup:

Peel and pit the avocados.  Place in blender or food processor. Juice the lemon and lime and add juices to blender.  Puree until smooth.

Add the chicken stock, cumin, and cream.  Blend well.  Taste and add salt and pepper if desired.

Chill for at least 1 hour.  Serve chilled soup with a dollop of pesto in the center of each soup bowl.

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