I have not been a big fan of cold soups in my life, but I am willing to try more new things these days so with the garden bounty I’m willing to experiment. This is an adaptation of a recipe from Martha Stewart;
- 2 cups cucumber, peeled and cut into 1/4-inch cubes
- 2 avocados, pitted and peeled
- 1/2 cup plain yogurt
- 3 tablespoons lime juice
- 1/3 cup sliced scallions
- 2 tablespoons chopped fresh herbs (cilantro, parsley, or mint)
- 1 teaspoon olive oil
- Ice water
- Jalapeño (optional)
- Buttermilk (optional)
In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, herbs, 1 cup ice water. Puree until completely smooth.
Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with ice water or buttermilk, as desired. Season with salt and pepper. Chill, about 1 hour.