by Zabar's Chef Andrew Regnier
This Chilled Avocado Soup is exactly what you want on a warm summer night. It's fantastic to prepare ahead of time and have a no fuss dinner. I've accomplished this two ways: 1) I've roasted the red peppers, corn and garlic at night in the oven, while it's cooler, and left them in the refrigerator until the next day when all I have to do it blend it all together and 2) I've cooked them on the outdoor grill. Both ways work; it's a spectacular, delicious soup. Serve it with a nice crusty bread. Thanks Andrew!