Like most every month, I poured through my Cooking Light magazine to find new, seasonal recipes to make for dinner during the week. I flagged a few, then passed the book to my husband who, shockingly, flagged Chilled Avocado Soup with Seared Chipotle Shrimp-- I think it was the "chipotle" that got him.

Eager to try something new, and combat my only less-than-stellar impression of chilled soup (inspired by a watermelon slush once served to me on a cruise ship), I agreed. After all, it had all our favorite dinner staples: avocados, corn, chipotle peppers, and avocado.

Neither of us were sure the soup would feel like a meal, but in the mid-Florida heat, we were happy to try. The shrimp, as well as the "meat" of the avocado, really made for a hearty meal that only needed a roll or some kind of bread on the side. The corn and shrimp salsa topping was delicious on its own and we even ended up using some of it on a main dish salad later that week.

When it comes to eating, I try to be adventurous, but it's always easier when I'm going into a new recipe with a co-chef. What new ingredients or recipe have you tried lately?

By Ashley Kappel and Ashley Kappel