Raw/Chilled Avocado Cucumber Soup
I’m always looking for summer recipes that don’t involve turning on the oven. This fits the bill perfectly. There is nothing original about this recipe, and you can find it all over the internet. I love it. Serve cold. While this does keep in the fridge for a few days, I think it tastes best the day it’s made.
Serve 2. Can double or triple the recipe very easily.
| 1 Haas Avocado | 1 large or 2 medium cucumbers |
| 2 Tbsp lemon juice, more to taste | 2 C Water |
| 2 cloves garlic | ¼ C fresh parsley |
| 1 tsp dry dill weed, or a few Tbsp fresh | 1 tsp good salt |
| 1 tsp ground black pepper | garnish(es) of choice: see below |
Cut the cucumber into rough chunks (skin on). Peel and pit the avocado. Put everything but the garnishes in your blender, and blend until creamy. Taste and adjust seasoning so you love it.
Chill soup in the refrigerator. Dish out a big bowl for yourself or share with a friend.
Serve garnished with anything you like. Some of my favorite garnishes are chopped heirloom tomatoes, minced red onion, more dill, and fresh corn. Maybe some pomegranate seeds in season, or a spoon or two of mango chopped mango, or mango salsa. You can also drizzle or spiral a really good olive oil or pumpkinseed oil on top. All of these give color and texture to the soup. Personally, I like a slice of hearty bread with something as accompaniment. My something might be different than your something. Lately I’m fixated on Niman Ranch corned beef!