Cool and Creamy Guacamole

To help beat the heat this summer, serve a fresh guacamole as an appetizer at your next gathering. It is cool and creamy – just the feeling you want in these dog days of summer.  In addition, it’s a fairly light appetizer and easy to make.

The only drawback to guacamole (IMHO) is that you have to plan ahead. If you think you can head to the grocery store on a Friday at 4pm and find three or four perfectly ripe avocados to make this recipe for guests at 6pm – you won’t.  I’ve tried it.

Buy your firm avocados about three days ahead of time and you should be all set. If you have a friend with an herb garden, ask for some cilantro. This recipe calls for just a tiny bit of it, so it’s a shame to purchase a big bunch at the store.

Makes about 2 cups

Cool & Creamy Guacamole

3 large or 4 small rip avocados, peeled, stone removed and chopped

2 T fresh lime or lemon juice

1 garlic clove, minced

1 tsp. kosher salt or more to taste

freshly ground black pepper to taste

few shakes of Tabasco sauce

2 T fresh cilantro, chopped

2 T red onion, finely diced

1 ripe tomato, cored and chopped

Combine all the ingredients in a large bowl. Don’t over-mix – a bit of chunky avocado is nice. Taste it and add more salt if necessary and more Tabasco for some heat. It should have a nice zing to it.

Guacamole is best served right away, slightly cool but not cold.  If you refrigerate it or there are leftovers, place it in a bowl and cover it with plastic wrap, pressing down on the plastic wrap so it touches the dip. Otherwise, air will turn the top of the dip brown. If this happens, just stir it well before serving. It doesn’t affect the taste.

Enjoy with your favorite tortilla chips!