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August 25, 2020This is about...
COOL Cucumber Avocado Soup---YUM!
COOL Cucumber Avocado Soup---YUM!
PERFECT TIMING.
I went to the farmers market in the center of Woodstock last Wed. and got carried away--of course, buying more veggies than I could probably use up. These veggies--now being a week old--- were on the edge. It was now or never.
LUCKILY, I HAD ALL OF THE INGREDIENTS FOR THIS SOUP IN MY FRIDGE, READY TO GO.
And, in a matter of minutes, I had a refreshingly cool, creamy, dairy-free soup-- perfect for these 90 degree days, when you don't want to be anywhere near the kitchen.
YOU CAN'T REALLY CALL THIS COOKING-- throwing all of the ingredients into a blender for a quick whizz. Two minutes later, you have soup! And, I love that the avocados create a creamy texture with no dairy in what is basically a green version of gazpacho. You can eat it right after it's blended, my preferred way, or chill it first for a few hours.
There's all sorts of ways to garnish this quickie dish. I always add more diced cucumber and fresh tomato, plus some extra scallions and cilantro. You could also sprinkle chopped roasted nuts, seeds or croutons on top too for some added crunch. Or, make it a whole meal with some grilled shrimp or chicken. REFRESHING AND EASY!
LESSONS Learned:
1. Don't use regular cucumbers for this soup. They are too watery and seedy. English cucumbers are thinner with fewer, smaller seeds and a more tender skin. Kirby's would be ok too.
2. If they are organic and unwaxed, you can peel the cucumbers or not, up to you. I don't.
3. The amount of jalapeno depends on how spicy you want the soup. You could use up to a whole pepper, but I prefer just a little bite. Plus remember to remove the seeds if you want less spiciness.
4. Start with the recommended amount of water, but feel free to add up to 1/4 cup more if you want a thinner consistency.
COOL Cucumber Avocado Soup
(adapted from Shira Bocar)
Ingredients:
2 English cucumbers, chopped, and if desired peeled as well, about 1 1/2 lbs total
2 avocados, halved, pitted, and the flesh scooped out
2 scallions, chopped
1 cup packed fresh cilantro leaves, roughly chopped
1 teaspoon minced jalapeño pepper, or more to taste
1/4 cup fresh lime juice
3/4-1 teaspoon fine sea salt or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
1 cup water, up to 1/4 cup more if desired
Garnishes: extra virgin olive oil, thinly sliced scallions, tiny diced cucumbers and tomatoes minced cilantro leaves, croutons, grilled shrimp or chicken
Make the soup:
In a blender, combine all of the ingredients and blend until smooth, about 20-30 seconds. Taste for seasoning and add extra salt and pepper, if desired. Add up to 1/4 cup more water, creating a consistency close to heavy cream. Serve at room temperature with a drizzle of olive oil, a sprinkle of salt and pepper, and lots of the garnishes. Or, refrigerate up to 6 hours first.
Makes 4 servings. YUM!
YOU CAN'T REALLY CALL THIS COOKING-- throwing all of the ingredients into a blender for a quick whizz. Two minutes later, you have soup! And, I love that the avocados create a creamy texture with no dairy in what is basically a green version of gazpacho. You can eat it right after it's blended, my preferred way, or chill it first for a few hours.
There's all sorts of ways to garnish this quickie dish. I always add more diced cucumber and fresh tomato, plus some extra scallions and cilantro. You could also sprinkle chopped roasted nuts, seeds or croutons on top too for some added crunch. Or, make it a whole meal with some grilled shrimp or chicken. REFRESHING AND EASY!
LESSONS Learned:
1. Don't use regular cucumbers for this soup. They are too watery and seedy. English cucumbers are thinner with fewer, smaller seeds and a more tender skin. Kirby's would be ok too.
2. If they are organic and unwaxed, you can peel the cucumbers or not, up to you. I don't.
3. The amount of jalapeno depends on how spicy you want the soup. You could use up to a whole pepper, but I prefer just a little bite. Plus remember to remove the seeds if you want less spiciness.
4. Start with the recommended amount of water, but feel free to add up to 1/4 cup more if you want a thinner consistency.
(adapted from Shira Bocar)
Ingredients:
2 English cucumbers, chopped, and if desired peeled as well, about 1 1/2 lbs total
2 avocados, halved, pitted, and the flesh scooped out
2 scallions, chopped
1 cup packed fresh cilantro leaves, roughly chopped
1 teaspoon minced jalapeño pepper, or more to taste
1/4 cup fresh lime juice
3/4-1 teaspoon fine sea salt or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
1 cup water, up to 1/4 cup more if desired
Garnishes: extra virgin olive oil, thinly sliced scallions, tiny diced cucumbers and tomatoes minced cilantro leaves, croutons, grilled shrimp or chicken
Make the soup:
In a blender, combine all of the ingredients and blend until smooth, about 20-30 seconds. Taste for seasoning and add extra salt and pepper, if desired. Add up to 1/4 cup more water, creating a consistency close to heavy cream. Serve at room temperature with a drizzle of olive oil, a sprinkle of salt and pepper, and lots of the garnishes. Or, refrigerate up to 6 hours first.
Makes 4 servings. YUM!