Avocado-Cucumber Soup
The following recipe is from the July 9th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This recipe for Avocado-Cucumber Soup, excerpted from Serves One by Toni Lydecker, actually makes two 1 cup first course servings. But I could certainly eat the whole batch myself, paired with a multigrain roll, as a full summer meal.
Avocado-Cucumber Soup
- serves 2 as an appetizer or 1 as an entrée -
Adapted from Serves One by Toni Lydecker.
Ingredients
1 Hass avocado
1 cup peeled, seeded, chopped cucumber
2 tomatillos, quartered
1/4 cup chopped onion
1 small serrano or jalapeño chile, halved lengthwise, stemmed, and seeded
1 teaspoon salt
2 teaspoons chopped cilantro (optional)
Procedure
1. Run a knife lengthwise around the avocado and twist to separate the halves. Lightly strike the pit with a knife blade and twist to remove. Score the flesh with a knife and scoop it out with a spoon.
2. In a blender or food processor, combine the avocado, cucumber, tomatillos, onion, chile, and salt. Add 1 cup water. Blend until the mixture is pureed, adding more water if necessary for a soupy consistency. Chill well. Sprinkle with the cilantro, if using.
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2 Comments:
I was excited about this recipe but it ended up tasting like watered down avacado (and I upped the spicy parts). I love avacado and all, but this wasn't my thing. Did I miss something?
cb1414 at 9:11AM on 07/16/08
Well...I love guacamole...so I added some smoky cumin to this and used some tiny grape tomatos (ummm...good) instead of the tomatillos...doubled the jalapeno and onions...and halved the cukes...since I'm lo-carbing and I can't eat the corn chips with guacamole..this was a good substitute for knoshing on chips & dip...it was delish!
pjacob01 at 12:44PM on 07/16/08