Thursday, August 16, 2012
chilled cucumber-mint-avocado soup
It's been really hot. I haven't posted in a while because I've been travelling, and it's also been the kind of hot where you don't want to turn on the stove or oven. This soup will cool you down. It's delicious, refreshing and uber-healthy. I've been trying to eat "clean" lately and this soup is about as clean as it gets. Cucumber, avocado, mint, lemon, a little red onion, lemon juice, water and Greek yogurt. It's cool, sophisticated, straight forward and makes you feel good about yourself. Everything you want in a friend, but in a soup.
Chilled Cucumber Mint Avocado Soup
I used seedless Persian cucumbers, which are small and tender, but you can use any kind. If they're large, cut them down the center after peeling and use a teaspoon to scrape out the seeds.
2 lbs cucumber, peeled and chopped in to 2" sections
1 ripe avoacdo, flesh only
1/2 small red onion, chopped
1 jalepeño, seeded and deveined, coarsely chopped
2 small cloves garlic, peeled and minced
8 mint leaves
juice of 2 lemons
1.5 c plain Greek yogurt
1 Tbs olive oil
1 tsp kosher or sea salt
1 c water
Place all ingredients in a food processor, Vita-mix or blender. Blend for 2 minutes or until very smooth. You may need to add more water to get the consistency you want, but go slowly, you don't want a watery soup. Taste and add more lemon juice or salt if it needs it. Chill in the fridge for a couple hours or overnight. Serve cold, finished with cracked pepper and a drizzle of olive oil.
Serves about 6