The Green Guest Everyone Wants at Their Summer Table

The height of summer has arrived, bringing long evenings, garden gatherings and spontaneous picnics.

Whether you are making the most of every ray of sunshine or quietly counting down the days until autumn, August is a wonderful time to refresh your menu with colourful, seasonal dishes. There is one particularly versatile green guest that deserves an invitation to every summer table: the avocado.

Naturally creamy and satisfying, avocados can be used in everything from refreshing starters and vibrant salads to indulgent frozen desserts. They are also a useful alternative to some ingredients that are higher in saturated fat, making it easier to create lighter dishes without sacrificing flavour or texture.

Avocados provide fibre and contain predominantly monounsaturated fats, along with a variety of vitamins and minerals. Best of all, very little effort is needed to transform a ripe avocado into something special.

To celebrate the season, the World Avocado Organisation has shared four tempting recipes that are ideal for sunny lunches, barbecue gatherings and relaxed summer evenings.

Cold Avocado and Cucumber Soup

Cool, creamy and wonderfully refreshing, this simple soup makes an elegant starter or light lunch.

Serves: Six as a starter or four as a light meal

Ingredients

2 cucumbers, peeled and chopped

2 pots of natural Greek yoghurt

2 ripe avocados

Juice of 1 lemon

50ml extra virgin olive oil

Salt and freshly ground black pepper

Chopped apple and crumbled feta, to decorate

Method

Place the cucumber, yoghurt, avocado, lemon juice and olive oil in a blender. Blend until smooth and creamy, then season with salt and pepper.

Chill thoroughly before serving and finish with chopped apple and crumbled feta for extra colour, flavour and texture.

Chilled Avocado Soup

Inspired by traditional Spanish salmorejo, this vibrant soup is full of fresh summer flavours.

Serves: Four

Ingredients

2 ripe avocados

2 hard-boiled eggs

1 Italian-style green pepper

½ cucumber

1 garlic clove, with the centre removed

25ml vinegar

50ml extra virgin olive oil

Salt, to taste

Method

Wash and roughly chop the vegetables before placing them in a blender with the avocados, hard-boiled eggs, garlic, vinegar and olive oil.

Blend until beautifully smooth and creamy. Taste, adjust the seasoning and refrigerate until cold. Serve in small bowls or glasses for a wonderfully summery starter.

Avocado and Pistachio Ice Cream Bites

These little frozen treats combine creamy avocado with pistachios, vanilla, lemon and chocolate. They are perfect for sharing at a barbecue or keeping in the freezer for a cooling afternoon treat.

Makes: Eight portions

Ingredients

3 ripe avocados

1 cup cottage cheese

100g pistachios

1 teaspoon vanilla extract

Juice of 1 lemon

Melted chocolate

Chopped pistachios, to decorate

Method

Soak the pistachios in water for approximately 15 minutes, then drain well.

Place the pistachios in a blender with the avocado, cottage cheese, vanilla and lemon juice. Blend until smooth and creamy.

Spoon the mixture into small moulds and freeze for at least four hours. Once frozen, cover or drizzle the bites with melted chocolate. A small spoonful of coconut or olive oil can be mixed into the chocolate to help create a smoother coating.

Sprinkle with chopped pistachios before the chocolate sets.

Creamy Avocado Ice Cream

Avocado might not be the first ingredient that comes to mind when you think of ice cream, but its naturally smooth texture works beautifully in this rich summer dessert.

Ingredients

500ml double cream

1 vanilla pod

100g sugar

120g egg yolk

3 ripe avocados

Method

Mix the sugar, egg yolks and seeds from the vanilla pod in a heatproof bowl.

Gently bring the cream to the boil in a saucepan, then slowly pour it over the egg mixture while whisking continuously. Return the mixture to a low heat and stir gently until the custard thickens. Do not allow it to boil.

Remove from the heat and leave to cool completely. Once cold, blend the custard with the avocado until smooth.

Churn in an ice cream maker according to its instructions or place the mixture in the freezer, stirring it thoroughly at regular intervals as it freezes to help produce a creamier texture.

From cooling soups to chocolate-covered ice cream bites, these recipes prove that avocado can bring something delicious to almost every part of a summer menu.

So, the next time friends arrive for a barbecue or an impromptu picnic is announced, make room at the table for summer’s favourite green guest.

The World Avocado Organisation is a non-profit organisation founded in 2016. Its members include avocado producers, exporters and importers from around the world. It promotes avocado consumption while sharing information about production, supply chains and sustainability.

Find more information and recipe inspiration at www.worldavocadoorganisation.com.