Chilled Arugula and Avocado Soup with Fennel and Mint

It's the last week of May and here in South Carolina we are going through what I'm calling the "Great Heat Wave of 2019." It's been above 90 degrees here all week, which is much warmer than our typical May weather! On the bright side, this chilled soup is perfect for the sweltering summer weather and a great way to use some greens from my garden. Better yet - it's made entirely in the blender so there's no cooking involved. This soup would make a great starter or side dish for any meal, but it's also so filling with the avocado that we oftentimes have it on its own for dinner. I highly recommend it for those warmer months when it's just too hot to cook and you want something easy, light, and refreshing!

Ingredients (makes approximately 8 cups)

3 medium avocados

5 cups packed arugula

2 cups packed fennel fronds

1/3 cup packed mint leaves

2 tbsp olive oil

2 tbsp honey

Juice of 1 lemon

1/2 tsp cayenne pepper

1/2 tsp coriander

1/2 tsp cumin

1 tsp garlic powder

1 tsp salt (and more to taste for seasoning)

1/2 tsp black pepper (and more to taste for seasoning)

1 cup water, or more for desired consistency

Directions:

1. Add avocado, arugula, fennel fronds, and mint leaves to a large container for a high-speed blender. I used a 64 oz Vitamix container designed for large batches. Alternatively, you can make two batches in a standard-size blender container, or half the recipe for a smaller batch.

2. Add 1 cup water to blender and blend avocado and greens until completely smooth. Add in all remaining ingredients and blend until well combined. At this point, add more water to desired consistency. Adjust seasonings to taste.

3. To serve, drizzle with extra virgin olive oil and honey (I topped mine with hot honey).

Told you it was easy!