Festive Picnics: Recipes, Crafts, and Decorations for Outdoor Occasions by Pamela Sheldon Johns and Jennifer Barry Ten Speed Press, March 2004 Paperback - 111 pages

Picnics can be formal affairs with fine china or impromptu spreads with bread, cheese, and wine; either way, they make occasions such as the Fourth of July, Mother’s Day, or an anniversary more memorable. In FESTIVE PICNICS, we’ve packed more than 30 recipes such as Cold Avocado and Cucumber Soup, Hummus and Pickled Onion Sandwich Wraps, and Banana Cake with Blueberry Sauce, with craft and decorating ideas perfect for an outing with friends or a beach day with the kids. And as appealing as the recipes are, it’ll be the craft ideas—Picnic Sand Pails, Picnic Party Fans, Rice Paper Candle Holders—that make you dust off the picnic basket and plan your next meal outside.

FROM THE BOOK
Cold Yogurt, Avocado-Cucumber Soup

An easy way to peel an avocado is to cut it in half lengthwise, remove the seed, and scoop it out with a large serving spoon. Each half can then be sliced.

1 avocado, peeled
1 hothouse cucumber, peeled and cubed
2 cups plain yogurt
1 scallion, minced
juice of 1/2 lemon
1-1/2 teaspoons fresh tarragon, minced
1/2 cup chicken stock
Salt and freshly ground white pepper to taste
4 radishes, sliced thin

Set aside 1/4 of an avocado, cubed, for a garnish.

In a blender, combine the remaining avocado, cucumber, yogurt, scallion and tarragon. Puree until smooth. Add the chicken stock to the desired consistency and season to taste with salt and pepper. Chill very well before serving. Garnish with avocado cubes and radish slices just before serving.

Serves 6