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.
About This Recipe
|Yield:||2 as an appetizer or 1 as an entrée|
- 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)
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.
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.