It is summer time (well, the sun has been out and hotter than Spain so I now officially class it as summer) and everybody gets obsessed with the idea of this perfect summer body. How do you achieve that still when it is also BBQ weather?
Bbq's to me mean ALL the burgers and ALL the hot dogs, and generally ALL of the meat and bread and carbs
What's a healthy alternative? Well, did you know you can cook soup on a BBQ? No? Ever tried it?
To be honest, me either until recently! But it also helps battle the cold that starts to linger when the evenings get darker because let's face it, we are still the UK and not somewhere exotic and tropical
I have the perfect summer time recipe for you to try out on your BBQ! A mix of warming soup, and fresh and zesty Lime Guacamole Toast. Because I wouldn't be a blogger without doing some form of avo toast on my blog ;)
There are a couple of soup options that would go well with the guac toast, one being New Covent Garden Co's Tennessee Pulled Pork and Bean soup. I couldn't find any of this so I opted for a classic in the form of Slow Roasted Tomato soup
There are tomatoes in the Guac I will be making so it makes sense to stick to this as a soup option
This recipe is also so simple and so easy! It takes all of 10 minutes to prep and 10 minutes to cook. You can cook it on a disposable BBQ like I have done, or if you have your own BBQ even better!
You will need:
- 1 carton of soup
- 1 small baguette
- 1 large, ripe avocado
- 1/2 lime, juiced
- coriander stalks and leaves
- 1 tomato, deseeded and finely chopped
- 1/2 red chilli, deseeded and finely chopped
- salt and pepper to season
The first thing you want to do is put the soup into a saucepan, or a ceramic bowl and leave it to warm gently on one side of the BBQ. Leaving the other side of the BBQ to then prepare your sides. In this case it is the toast
You then want to cut the bread diagonally into slices approx 1cm thick. You can drizzle the bread in olive oil if you want, but I didn't
I then placed the bread onto the BBQ and grilled on both sides until slightly golden/blackened, and then removed from the BBQ once they were done
I occasionally stirred the soup, like I would if cooking it on the hob
To then make the (holy!) guacamole, scoop out the flesh of your avocado and mash it in a bowl with a fork until it is smooth but with a few chunks of avocado left
Add your lime juice, coriander stalks, half of the chopped tomato and your chilli. Mix it all together and add salt and pepper to season if you wish. I think rock salt goes SO well with avocado
Then you simply mash the guacamole you have just made onto the toast you have prepared
Once the soup is bubbling, you can then serve into bowls and float a piece of your guacamole toast on top, and keep the others on the side. Optional is using the remainder of the tomato to garnish, and the coriander leaves. As you can see, we garnished with the coriander leaves but then used some more salt/pepper for seasoning
It really is that quick. that easy, and that simple to create something new and refreshing on your BBQ as a summer time treat. But it is still healthy and filling
Thanks New Covent Garden Soup Co for improving my BBQ skills and showing me something different to burgers and sausages. BBQ at mine all summer long yeah?! You're all invited
What do you think to this recipe? Would you give it a go this Summer?
Giftcard was provided to me to make this BBQ recipe in colab with New Covent Garden Soup Co.