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Recipes by Carole Peck
Summer Breeze in the Kitchen
>Chilled avocado soup
>Arborio rice salad with lemon shrimp and celery
>Two potato salad
>Open-Faced Sandwich of Cornbread, Goat Cheese and Slow-Roasted Tomatoes
>Angel food cake with summer berries and crème anglaise

Recipes by Carole Peck
>Autumn in the Kitchen with Carole Peck
>A Holiday Sampler from Carole Peck
>Carole's Recipe File: Soups & Starters
>Carole's Recipe File: Poultry
>Carole's Recipe File: Seafood
>Carole's Recipe File: Desserts
>A Valentine's Dessert
>Summer Breeze in the Kitchen

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Chilled avocado soup

Serves 8 to 10

For soup:
5 avocados, peeled and seeded
1 jalapeño, seeded
2 cups yogurt
1 qt. buttermilk
½ cup lime juice
salt to season
fresh ground pepper

For garnish:
2 cucumbers, peeled and seeded
2 tbsp. sesame oil
Coarse salt to sprinkle
1 tbsp. sesame seeds, toasted and salted

In a food processor or with an immersion blender, place the avocado and jalapeño in a bowl. Add the yogurt, buttermilk and lime juice. Season with salt and pepper to taste. Chill. If too thick, thin with buttermilk.

For the garnish, dice the cucumbers, add the sesame oil, and season with salt and sesame seeds. Add some to the soup for each serving.

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