Chilled avocado

Chilled avocado soup: Chilled avocado and cucumber soup and smoked salmon for days that are too hot to even think about cooking. (TCA Photo)

1. In a food processor, combine the avocado and cucumber, and process until smooth. Add the chicken stock, green onions, lemon juice, sour cream and sals,a and blend until combined. Season to taste with salt and pepper. Chill for at least 2 hours.

2. Serve in small cups with a dollop of salsa on top.

Smoked Salmon, Herbed Cream Cheese and Cucumber Pinwheels

If you're planning for a crowd, these pinwheels multiply easily.

Serves 4.

1 10-inch flour tortilla

2 tablespoons favorite herbed cream cheese

2 ounces thinly sliced smoked salmon

6-inch piece European cucumber

1. Spread the tortilla with the herbed cream cheese, making sure to cover to the edges. Cover evenly with the salmon slices.

2. Take a vegetable peeler and peel six 6-inch long cucumber peels. Arrange the thin cucumber peel over the salmon.

3. Tightly roll the tortilla up, cut the ends off to be even, cover with plastic wrap and refrigerate at least 15 minutes to let the ingredients set. Remove the plastic wrap and cut into 8 pinwheel slices. Place in a storage container and refrigerate until eating.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at