No-Cook Avocado Recipes That Are Perfect For The Summer Heat

This is the video from yesterday’s TV segment on AM Northwest. I made two delicious (and easy!), no cook avocado recipes. The recipes also happen to be heart healthy, vegan, gluten-free and great for summer entertaining or a healthy lunch. Plus, California avocados are on sale right now at our local grocery stores for about $1.00 a piece.

So, go pull out your blender, grab some avocados and get blending!

Julie’s Avocado Herb Dip (gluten-free, vegan)
This dip would also be delicious spread on a sandwich.
Makes about 2 cups

1 1/2 ripe avocados (ripe, but not brown)
1/2 12.3 oz box Mori Nu firm organic tofu
2 large cloves garlic
1 teaspoon dried granulated garlic
1 teaspoon dried granulated onion
2 tablespoons plain unsweetened soy or almond milk or water
1 1/2 tablespoons lemon juice, or to taste
1/4 cup packed fresh parsley, minced
1/4 cup packed fresh cilantro, minced
1/4 cup packed fresh basil leaves, thinly sliced
Sea salt, to taste

In jar of blender, combine the avocado, tofu, fresh garlic, dried garlic, dried onion, milk and lemon juice. Blend until super smooth. Stir in the herbs and salt to taste, and pulse or blend just until the herbs are finely minced.

Scoop into a serving dish and serve with fresh cut vegetables.

Copyright © 2014 Julie Hasson
www.juliehasson.com

 

Julie’s Chilled Cucumber Avocado Soup (gluten-free, vegan)
This cold soup tastes like a creamy gazpacho. If you prefer a milder garlic flavor, reduce the garlic to one clove
Makes about 4 cups

2 cups cool water
4 small Persian cucumbers, peeled
1 large ripe avocado (not mushy)
2 cloves fresh garlic
2 whole scallions, thinly sliced
Lime juice to taste (about 1 to 1 1/2 limes)
1 teaspoon granulated onion
1 teaspoon granulated garlic
Thin slice or two fresh jalapeno, optional
1 tablespoon fresh dill
Sea salt, to taste

In jar of blender, combine the water, cucumbers, avocado, garlic, scallions, granulated garlic, granulated onion, and jalapeno if using. Blend until smooth. Add the dill and pulse until the dill is finely chopped, but not pureed. Add the lime juice and salt to taste.

Chill the soup for at least an hour or overnight. Pour into small canning jars, martini or shot glasses and serve.

Tip: If you have a smaller blender, you can blend the soup in two batches.

Copyright © 2014 Julie Hasson
www.juliehasson.com