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Beat the heat with this recipe for Zuppa's avocado-cucumber soup, shared by chef and co-owner Adam Schumm:
Ingredients:
6 avocados, skinned and seeded
2 whole cucumbers
1/2 red bell pepper
Small can of green chilies
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
2 ounces lime juice
1/2 cup olive oil
1 cup water
1/4 bunch of cilantro, chopped
1 white onion
4-5 cloves of garlic
Salt and pepper to taste
Directions: Chop everything and puree in a blender, then garnish with a sprig of cilantro or pieces from the other half of the red pepper. Leftovers will keep in the fridge for about a week, thanks to the lemon juice and oil.
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