COOL Cucumber Avocado Soup
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(adapted from Shira Bocar)
2 English cucumbers, chopped, and if desired peeled as well, about 1 1/2 lbs in 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 for up to 6 hours first.
Makes 4 servings. YUM!
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.