It is hot outside. And here in NOLA, it will continue to be hot and humid for another month. It’s past tomato season and way too early for gumbo and I’m tired of watermelon so what’s a girl to do? Make something cold for lunch.

My mother made a big batch of her “Cool Green Summer Soup” for a luncheon she hosted when I was in middle school and served it as a “sipping course” out of her fine china tea cups. I thought it was the height of sophistication. I had just discovered avocados - it was the late 80’s before California cuisine had really taken hold. I had no idea that they paired so well with cucumber and gingerly holding the teacups whilst conversing made me feel like I was at Downton Abbey…before that was a thing. Now I make this soup when it’s hot and I don’t want a big lunch. It doesn’t feel quite as special these days since you can buy all the avocados and English cucumbers you could ever desire for cheap at Costco, but pull out those china teacups your grandmother insisted you register for (or that you picked up thrifting for a Downton Abbey watch party) and you’ll feel sophisticated enough.

Note: This is my mom’s recipe but it’s awfully close to Julia Reed’s Green Goddess Soup which she topped with lump crabmeat. I mean, if you got it, use it!

Carol Marsh’s Cool Green Summer Soup*

1 cucumber, peeled, seeded and cut up (Hell with that! Use an English cucumber and just chop it into 1/4ths)

1/2 a ripe avocado (I mean, what are you going to do with the other half before it goes brown? Use the whole thing.)

2 green onions, sliced using only the white and pale green parts (Save the darker green parts and chop very thin for garnish)

1 cup chicken broth

1 cup sour cream (You can use low fat, but why?)

3 tbsp fresh lime juice

Tabasco (I’m a Crystal girl. Please don’t tell the McIlhenny’s!)

Salt to taste (It takes quite a bit, don’t be shy.)

In a food processor, combine all ingredients. Spin for about 10 seconds or until mixture is just combined. Taste and salt to your liking. Chill in refrigerator for at least 3 hours or until very cold. Re-taste before serving and adjust seasonings. Garnish with finely chopped scallions (green parts) or chopped chives. Serve with Tabasco/Crystal passed (in something like this).

Best dished in teacups but I guess if you are going to lump crabmeat on top, maybe use a bowl?

*Commentary mine