I was chatting with Melissa Clark last week while touring her kitchen for an upcoming Kitchen Tour, and I asked her how she would describe her cooking style. One of her answers was "refrigerator clearing," a term I am going to joyfully adopt, and properly credit.
The next night, in a mad dash to get dinner on the table and to clean out the fridge before leaving town, I thought of Melissa and threw just about everything I had in the fridge into the blender. So here, in the spirit of Fridge Clearing Clark, is a quick and easy soup for summer.
... or rather a recipe that should serve as a guide to making quick Fridge Clearing Soups, given the fact that what's left in your fridge is probably not exactly what's left in mine.
In general, an avocado soup wants some liquid or liquids to thin it a bit and to cut the fat. Milk, stock, small amounts of citrus juice and even water will work. Not eve starting with an avocado but still interested in the concept? Feel free to leave your inventory in the comments; let's see if we can help you clean out your fridge.
Fridge Clearing Avocado Soup
serves 4 as a soup course, 16 or more as an amuse bouche
2 ripe avocados
2 cups spinach leaves, stems removed
1 cup plain yogurt
1 cup milk
small handful cherry tomatoes (about 1/2 cup)
1/2 cup chicken broth
juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon fine salt
small handful basil leaves
coarse salt, like Maldon or Fleur de Sel and freshly ground black pepper, to taste
Place everything but a few tomatoes and the coarse salt into a blender and purée, gradually increasing the speed until soup is smooth. Adjust with more milk or broth if soup is too thick.
Serve immediately, or chill for an hour, topped with a few thin slices of tomato and a sprinkling of coarse salt. To serve as an amuse bouche, pour into shot glasses, or other small cordial glassware and top with a brunoise (tiny dice) of tomato and salt.