Tangy

The Chilled Avocado Soup (pg 109) from Meatless suffers from the very description which initially interested me in the recipe: that it is "tangy with buttermilk." All you do to make this cold soup is whir avocado, walnuts, buttermilk, red onion, dill, vinegar, and salt in a blender. I just bought myself a new blender, so my desire to give it a go also attracted me to this soup.

Whatever else, I like the color.

It tastes like dip. If this was touted as a veggie dip, I might like it. As a soup, it's unbearable after a few spoonfuls. It has the thick texture and a buttermilk tang of ranch dip.

Conclusion: Dislike, as soup. I may dip some carrots in it with lunch tomorrow and see if that improves matters.

The other night I made Broiled Zucchini with Yogurt Sauce (pg 327) to go with the Indian Spiced Lamb Chops from Nigella Kitchen. I only mention its accompaniment because those lamb chops were awesome, and you should go make them. Anyway, this one was pretty straightforward. We often grill zucchini on the BBQ during the summer, and did so here instead of broiling. The yogurt sauce was spiced with coriander, ground mustard, and lemon juice, and it complemented the lamb nicely. It was a good little alteration on a standard recipe, and I can see myself making this one again.

Not a looker, but it tasted pretty good.

Conclusion: Liked it.