After yesterday’s long “birthday” post, I thought it would be nice to post a quick and easy soup for today. Since it’s still scorching here in the desert, I serve this soup at room temperature rather than hot. The avocado just seems to make it more “cool” and summery. If you haven’t already commented on yesterday’s post, be sure and do so to be in the running for the grand prize for a baker’s dozen of fabulous cookbooks. You can easily make this a vegetarian soup, just use all water instead of chicken broth. The carrot and avocado flavors actually come through better that way.  I’m just not a huge carrot fan, so I prefer the broth to tone that flavor down a little.

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