Avocadon’t blame me if you eat the whole thing

I am an avocado whore. I’m not even lying when I say that there are very few things in this world I wouldn’t do for something avocado related. A couple of guys in my class made avocado ice cream the other night and it took everything I had not to eat it right out of the ice cream machine. I love avocados with the passion of a thousand fiery suns. Conversely, I really don’t enjoy having to stand over a hot stove for too long during the summer. The idea of having more than one burner going at a time for longer than 15 minutes makes me a little stabby. That’s why this recipe for avocado-cucumber soup is so perfect. It’s chock full of cool, creamy avocadoey goodness, and there is no heat required at all. It’s super easy, and uses a minimum of kitchen equipment so clean-up is easy so you can get back to standing directly in front of the air conditioner.

Blender or food processor
Knife and a cutting board
Measuring cups/spoons (or a scale that weighs ounces)
Some sort of stainless steel container (a 9×11 cake pan would work great)
Spoon or ladle

Ingredients: blog_meez
1/2 C (4 oz) heavy cream
1 1/4 C (8 oz) Avocado, scooped out and cut into rough chunks
1 C (6 oz) Cucumber, peeled, seeded, and cut into rough chunks
1 T lime juice
1 C (8 oz) plain yogurt
1 garlic clove, rough chop
1/2 C (4 oz) sour cream
1 T dill, rough chopped
1 T parsley, rough chopped
Salt and pepper to taste
1 C (8 oz) milk

Garnish (anything you want to put on there will work, but these are just some suggestions you can play with):
Sour cream
Thinly sliced green onions
Diced avocado
Diced cucumber
Wedge of lime |
Sprig of parsley or dill

Put everything except the milk in a blender or food processor and blend until smooth.

Add the milk a little at a time and blend until the desired consistency of soup is attained.

Pour the soup into a stainless-steel container. Place a wet paper towel or two over the surface of the soup, and cover it with a piece of plastic wrap  to prevent discoloration. Chill the soup in the fridge until it’s cold. blog_chill
While you wait, maybe clean out the blender and make yourself a blender drink. A margarita would be nice right about now, yeah? When it’s all chilly, ladle it into some bowls and garnish it however you like.

And there you go! The soup is done. By the way, this would be a wonderful soup to serve as a shooter at your next party. Add a little extra lime juice to help prevent quick oxidation so you don’t have to serve it all right away, and serve it up in those little shot glasses you can get at the dollar store or something. Enjoy!

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