Cold Spicy Cucumber-Avocado Soup
Cucumbers are a refreshing ingredient in cool summer soups served during the late afternoon or early evening of a hot summer day. The melon-like flavor of cucumbers and their watery nature make them an ideal ingredient in a non-cooked blended soup – they pair perfectly with fatty and rich avocados and something creamy and acidic like yogurt. Add a bit of background spice and the soup turns into an ultra-satisfying and simple soup.
Making the soup is as simple as it gets. You can garnish it as you like using fresh herbs like dill, chives or fresh coriander (cilantro)…or perhaps
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Cucumbers are a refreshing ingredient in cool summer soups served during the late afternoon or early evening of a hot summer day. The melon-like flavor of cucumbers and their watery nature make them an ideal ingredient in a non-cooked blended soup – they pair perfectly with fatty and rich avocados and something creamy and acidic like yogurt. Add a bit of background spice and the soup turns into an ultra-satisfying and simple soup.
Making the soup is as simple as it gets. You can garnish it as you like using fresh herbs like dill, chives or fresh coriander (cilantro)…or perhaps torn croutons to add a bit of texture. I use thin-skinned cucumbers in my preparation. I generally keep the skin on to add flavor and color to the soup. Thicker skinned cucumbers should be peeled first…perhaps even removing the seeds if they are big.
Difficulty: simple
Yield: makes about 1 1/2 liters