Cucumber/Avocado Soup
Cucumber-Avocado Soup
Serves 6
(I made the full recipe for four)
1/2 firm/ripe avocado (I used about 3/4; basically save out some avocado for garnish in the bowls, and use the rest)
1 1/2 lbs English cucumber, cut into 1/2-inch pieces (I cut this back to 1 lb, and used regular cucumbers; English cucumbers supposedly taste better and don’t have seeds, but my Osterizer liquefies seeds and all)
8 ox low-fat yogurt (I used full-fat Bulgarian yogurt – real, old fashioned yogurt – which you can get at Whole Foods)
3 Tbs chopped, fresh chives (also available at Whole Foods)
1 tsp lime juice (I used 2-3 times this much, which was too much, I think)
1 tsp salt, or to taste
1/2 tsp chopped jalapeño with seeds (I used about 1 1/2 – 2 tsp)
1 cup ice cubes
Peel and pit avocado. Blend all ingredients in a blender until smooth. Since it’s a cold soup (from the ice you ground up in it), you can refrigerate until needed. Garnish with chunks of avocado and chopped chives.
I thought the soup as described above was too bland. Hence, the extra jalapeño. I also added Tabasco – too much, I think because it made the soup taste a little like gazpacho. In the end, Dorothy fixed the flavor by adding a couple teaspoons of freshly ground pepper. Re-blending made the pepper invisible.
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I agree that the tobassco was overkill. I would have added a little more avocado and some fresh cilantro. I didn't think it was too much lime. The jalepenos were a nice addition.
AnnW
just keep on swimming!
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after we were all done eating. I really liked the avocado as a garnish but I didn't like the texture of the bigger pieces of chives. It was sooooo good! Thank you, thank you, thank you!!
