Chilled Cucumber and Avocado Soup with Grape Salsa

If you're not familiar with cold soups, this recipe is a great place to get started, as it's incredibly easy and contains crowd-pleasing ingredients. Also, most of us are used to eating cucumber and avocado cold, so it's not too out there to have them in soup form (as opposed to say, vichyssoise, a cold potato soup). The avocado brings a delicious silkiness that's balanced by the cucumber and grape salsa, leaving you satisfied and refreshed on a hot day. Serves 4.

“Soup can be made up to 24 hours in advance - a great way to compliment a dinner party without having to prepare everything last minute. ”

• 3 medium cucumbers, peeled

• 1 cup seedless grapes, halved

• 1 small yellow onion, finely diced

• 1/4 cup diced parsley

• 1/4 teaspoon black pepper

• 2 tablespoons white wine vinegar

• 1 medium avocado, diced

• 2 cloves garlic, minced

• 1/2 cup plain yogurt

• 1 jalapeño chili, seeded and diced

• 3/4 teaspoon salt

• 2 teaspoons olive oil

Remove seeds and pulp from one cucumber. Dice all three cucumbers and set aside.

Toss grapes with onion, parsley, black pepper, and vinegar and refrigerate.

Blend cucumbers, avocado, garlic, yogurt, jalapeño, and salt in food processor or blender until smooth. Chill for at least 20 minutes before serving in chilled bowls topped with a spoonful of grape mixture and drizzle of olive oil. Serve cold.

Suggested pairings: Lamb meatballs and polenta squares, panzanella and grilled salmon