Monday, August 9, 2010
Chilled Cucumber & Avocado Soup
The temperatures reached upwards of 100 degrees this past week. Because of so many incredibly hot days, this blog is very quickly becoming a reflection of the weather. When the weather is scorching, it's very hard to get excited about firing up a grill or basting something in the oven. We need to cool off! Cucumbers have always had a cooling effect which is why many spicy foods are accompanied by cucumber to act as a sort of palate cleanser. Creamy avocado joins with buttermilk in this filling, chilled soup while the cucumber adds a satisfying crunch!
2 each Cucumbers
2 each Avocados
3 each Scallions, chopped
1/4 C. Mint Leaves
2 C. Buttermilk
1 1/2 C. Cold Water
1/2 tsp. Salt
Cut the cucumbers in half and use a spoon to remove all the seeds. Reserve about one half of a cucumber and mince it and set aside.
Coarsely chop the remaining cucumbers and place into a food processor.
Peel the avocados and mince one, setting it aside with the minced cucumber. Coarsely chop the other avocado and place it into the food processor.
Puree the cucumber and avocado until smooth. Add the buttermilk, water, salt, mint, and scallions and continue to puree until smooth, about 2 minutes.
Chill the soup until ready to eat, at least 15 minutes. Float the minced cucumber and avocado in the soup when serving.