tofu and… avocado? has the poor man finally lost his mind?
while the answer to that question might be “yes,” this is still a pretty dang tasty recipe i threw together the other day.
i am a firm believer that some of the world’s best soups are those that are just as good hot as they are cold, which is certainly the case of some of my favorites. this soup in particular was inspired by none other than vichyssoise, one of america’s most classic soups.
as with some of japan’s greatest foods, the key to this soup is its mildness. it contains no shocking flavors, no expensive ingredients, and requires no complex cooking methods at all. literally any person with a food processor or a blending wand can make it. and therein lies its beauty.