Avocado Cucumber Soup
This refreshing soup turned out to be the perfect antidote to yet more snow — and a hint of the warm weather to come.
Fri, Mar 22 2013 at 6:10 PM
Photo: Kelly Rossiter
The calendar tells me it's spring, but the snowfall tells me that there is still a bit of residual winter to be lived through. However, the days are longer and brighter and the sun is warmer each day. It makes me start thinking of lighter fare and the end of root vegetables for another season. It's too early here for ramps and asparagus, I have at least at month to wait for those, so I decided to make a raw soup out of some avocados I've had ripening on my kitchen counter.
This turned out to be the perfect antidote to yet more snow. Light and refreshing, this avocado cucumber soup is something I'll make again for a light lunch when the temperature is mounting. The recipe is from a beautiful cookbook called "Candle 79 Cookbook" by Joy Pierson, Angel Ramos and Jorge Pineda, from the Candle 79 restaurant in New York. This is a vegan cookbook with beautiful photos wonderful-sounding recipes. I'm ashamed to say it's been sitting on my shelf for ages without me trying out the recipes. Now that glorious vegetables will soon start to arrive, I plan to make many of the wonderful-sounding recipes here.
This recipe calls for a fair amount of cilantro. I know there are lots of you out there who would skip over this recipe because of that, but this soup would be delicious if you substitued dill or basil, or even parsley. Interestingly enough, the description over top of the recipe mentions mint, but it isn't in the ingredient list. This soup has a wonderful tangy taste from the lemon and lime juice, and if you aren't vegan, a dollop of sour cream as a garnish wouldn't go amiss. To seed the cucumber, cut it in half lengthwise and run a spoon down the length of the cucumber, scooping the seeds out. Honestly, I didn't chill it for an hour, we just ate it. In fact, my husband was eating it out of the blender before I could get it into the bowls.
Prep time: 10 minutes
Total time: 15 minutes
Yield: 4 servings
Avocado Cucumber Soup
- 2 ripe avocados, halved, pitted and peeled
- 4 cucumbers, peeled, seeded and sliced
- 1/2 cup jalapeno pepper, seeded and sliced
- 1/2 cup fresh cilantro, plus cilantro sprigs for garnish
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 1 teaspoons sea salt
- Put the avocados, cucumbers, jalapeno pepper, cilantro, lime juice, lemon juice, water and salt in a blender and process until smooth. Taste and adjust the seasonings if necessary. Cover and chill in the refrigerator for at least 1 hour.
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