This chilled avocado sweet corn soup is topped with a refreshing lime shrimp salsa. Perfect for a hot summer day.
Last week when it was maybe 78 degrees at home, I made this soup. I went to a mid-day crossfit class, sweat my ass off with 2 miles of running, 75 wall balls, 75 burpees and 75 kettlebell swings and thought nothing in the world sounded better than a chilled avocado soup for dinner.
This week, I’m laughing at the last week version of myself. That’s what hiking more than 40 miles in the last 4 days in 95+ degree temperatures will do to you.
People are all “oh, it’s a dry heat, it’s not that bad”. Here’s what I say to those people:
Oh yeah? Not so bad, huh? Have you hiked up Angel’s Landing in Zion, all 3,000+ feet of it’s ascent in that heat? Have you waded 16+ miles down the narrows for 12 hours in that heat? How about Bryce Canyon? Ever hiked all 3 of their “strenuous” hikes in the blazing sun for 5 straight hours? No? Ok, then. Take that dry heat and you know what with it.
So after the last day of hiking yesterday before heading to Vegas for a day of relaxation, all I wanted was something like this nice cold soup. Unfortunately, the amazingness of Bryce, Utah starts and ends with the canyon. There’s definitely nothing amazing about the food scene unless you’re into the cowboy ranch house. It’s old school wild wild west in all it’s cheesy 2014 glory and it’s bad. Like real bad.
I ended up with a buffalo flank steak at the Bryce Canyon Lodge that wasn’t actually horrible (although the south-western themed vests they make the waiters wear definitely were) but it was a far cry from a nice chilled soup.
*Some links in this post are affiliate links