Chilled Avocado-Cucumber Soup
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Martha Stewart Living, April 2007
- Yield Serves 4
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Ingredients
- 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
- 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
- 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
- 1 jalapeno, seeded and coarsely chopped
- 1 cup nonfat plain yogurt
- 1 cup cold water
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon fresh lemon juice
Directions
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Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
This was delicious! i substituted dill for cilantro and green pepper for jalapeno (because that's what I had on hand), and the results were just perfect! I love that this recipe doesn't call for unusual ingredients and requires no cooking. just cut it up, blend, and chill. Next time I'll try adding basil or mint. Thank you!
Checked out this recipe and it is a lot like mine, but i would not add the yogurt, it is great without, and i add a lot of water to get a nice thin consistency. A brought an avocado soup like this to a vegan potluck recently and gave me the recipe, it was delicious and i want to make it again, a great way to stretch out the use avocados. ♥
Loved this recipe. Here's where I made a few adjustments: http://mommycooksforacrowd.blogspot.com/2011/06/bossy-boots.html
I am throwing a vegan party next month and I think this would be a great recipe to make. Any suggestions for a vegan substitute for the yogurt? Also, will the avocado make the soup turn brown if it sits out for a little bit?