A is for Avocado Corn Chowder

When the weather is cold and damp, there is nothing more comforting than a warm bowl of soup.  When the weather is hotter than ever in the throes of summer and the air is thick with humidity, the best kinds of dinners are cool and refreshing.  We've had a humbling heat wave here on the east coast and temperatures in Charlottesville have reached 100 degrees.  When summer rears its ugly head, I'm thankful for swimming pools, air conditioning, shady trees, frosty drinks, and cold soups.  Oh, thank heaven for cold soups!  Gazpacho, pea soup, cucumber soup- you are glorious in July!

Today I'll share with you a new cold soup I've fallen in love with.  This recipe uses produce you can get locally like bell pepper, corn, and green onion.  This soup also features the ever-wonderful, fresh, spring green, and richly creamy avocado.  I mixed this soup up and let it chill in the fridge while I cooked a few seasoned chicken breasts on the Griddler.  It's an awesome indoor grilling tool, especially if you don't have time to fire up a gas grill, wait for charcoal to heat up...or if you simply don't have a grill.  Like me!

I served this cold soup alongside a giant zucchini caprese sandwich with gooey, melted mozzarella and marbled heirloom tomatoes from our farm box.  I don't pat my own back too often, but this meal was fantastic.  I'll go ahead and say I hit it out of the park.  It was just right for an overwhelmingly hot summer night and hopefully you'll enjoy this menu as well.

Avocado Corn Chowder with Grilled Chicken
adapted from Cooking Light August 2011

3 ripe avocados
1 1/2 c. water
1/4 c. fresh orange juice
1 tsp. honey
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 boneless chicken breasts
1 tsp. olive oil or canola oil
1 tsp. chili-lime seasoning
1 small garlic clove, cut in half
1 1/2 c. fresh corn kernels (3-4 ears)
1 red bell pepper, diced finely
1/3 c. green onions, chopped
1/4 c. fresh cilantro, chopped
lime wedges

Peel and coarsely chop 2 1/2 avocados and place in a blender.  Add water, orange juice, honey, 1 tsp. salt,  and1/2 tsp. black pepper.  Blend until smooth.  Place in fridge or freezer to chill while the chicken cooks.

Heat a grill or a grill pan to medium-high heat.  Brush chicken breasts with oil (olive, canola, or vegetable) and sprinkle with a bit of salt, pepper, and chili-lime seasoning.  Place chicken in grill pan and cook 4 minutes on each side or until done.  After you remove the chicken from the pan, rub the warm meat with the cut sides of garlic halves.  Let the chicken stand about 10 minutes until cool and cut into bite-sized pieces or shred.

Cut the corn kernels off the cob and dice the bell pepper and onions.  Finely chop the cilantro.  Stir the corn, pepper, onions, and cilantro into the chilled avocado puree.  Peel and slice the remaining 1/2 avocado to use as garnish.  Spoon chowder into bowls and top with chicken, sliced avocado, and a lime wedge.

Grilled Zucchini Caprese Sandwiches
adapted from Cooking Light August 2011

1 large zucchini, trimmed and cut lengthwise into slices
olive oil
1 garlic clove, minced
2 tsp. balsamic vinegar
salt and pepper to taste
1 large loaf of crusty artisan bread (like boule)
8-12 large basil leaves or 1/4 c. boxwood basil
1 large tomato, thinly sliced
1 ball of fresh mozzarella cheese, thinly sliced

Heat a large grill pan over medium-high heat.  Place zucchini in a shallow dish and add olive oil, garlic, salt and pepper.  Toss to coat.  Arrange the zucchini slices on the grill pan and cook about 2 minutes on each side or until grill marks appear.  Return the zucchini to the shallow dish and drizzle with balsamic vinegar.

Cut the loaf of bread lengthwise to create a top and bottom.  Brush the bottom half and the top of the bread with olive oil.  Layer evenly inside: zucchini, basil, tomatoes, and mozzarella.  Heat the sandwich in the grill pan (or Griddler!) until warm and the mozzarella melts.  Use a sharp knife to cut the large sandwich into triangle-shaped servings.  This recipe serves about 4.