Let’s face it: chilled soups are a win/win deal -- easy to process and easy to eat.

The “Chilled Avocado Soup,” from the August 2018 issue of Cooking Light, is mixed in the blender with an odd ingredient: mineral water. Really. I used Gerolsteiner and was rewarded with a tingling tongue.

While the blended soup waits in the refrigerator (and while the soup bowls chill in the fridge too), fry the tofu cubes. I opted to cube my whole block of tofu, rather than a mere half, as the recipe suggests.

The creamy, smooth soup is a bit sour (yogurt?), and is intriguing. The tofu cubes balance the tanginess.

Avocados (3) = $5.29
Plain Yogurt (1 cup) = $1.00
Extra-Firm Tofu (14 oz.) = $1.68

PREP TIME: blend and chill soup, fry tofu in less than an hour
TASTE: creamy avocado, tingling mineral water, tangy yogurt and lime

Next time, I want to have fun with the “Hoisin-Turkey Meatballs with Glass Noodles,” from the July 2018 issue of Bön Appetit. Come back to my site next week, to see what happens.