Cold Avocado Cucumber Soup recipe, from The Big Summer Cookbook by Jeff Cox
Author Jeff Cox on his Cold Avocado Cucumber Soup Recipe:
As nutritious as it is tasty, this cold avocado cucumber soup is the right starter for a meal including a seafood salad, Cobb salad, or Asian steak salad.
To be honest, we have a cold avocado cucumber soup recipe that we enjoy quite frequently. The main difference here was the mint and the unpeeled cucumber, and we were curious about both variations.
Just as good as our standby, but with an added coolness supplied by the mint and an added green color supplied by not peeling the cucumbers. Both were definite pluses.
Cold Avocado Cucumber Soup
Featured Recipe From: The Big Summer Cookbook: 300 Fresh, Flavorful Recipes for Those Lazy, Hazy Days
Yield: 4 servings
- 2 unpeeled young cucumbers, coarsely chopped
- 2 ripe avocados, peeled, pitted, and flesh scooped out
- 1 small shallot, chopped
- 2/3 cup plain yogurt
- 2/3 cup milk
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon (Japanese) rice vinegar
- 1 tablespoon mint, chopped
- Pinch ground cayenne
- Pinch salt
1. Place all the ingredients in a blender and puree for 3 to 4 minutes, or until smooth.
2. Set a strainer over a bowl and strain the puree through the strainer, working the soup gently through with a spoon so that any hard bits remain in the strainer. Add a few drops of water to thin the soup it it's too thick.
3. Cover and refrigerate the bowl for 4 hours or overnight. Adjust the seasoning before serving.
Wine suggestion: Pinot Grigio
2010 Jeff Cox
Reprinted with permission from The Big Summer Cookbook, by Jeff Cox (John Wiley & Sons)