Cool-As-A Cucumber (and Avocado) Soup

June 16, 2009

 

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Houston, you are truly a hot, wet babe. Not exactly gorgeous, but certainly widespread and lusty, full of sprawling roads leading to spicy foods of all kids. You' ve got about as much culture as any of the other more glamorous cities out there. Pfff. You are, by far, the most cosmopolitan and egalitarian place I' ve ever lived—everybody now, altogether, sharing collective road rage, heat waves and hurricanes.

So here we are again, another summer in the city. The sweat starts to bead along my lower back at 8 am, creep up to my armpits by mid-morning and seep out of my fingernails by noon. It is hot, but I think it' s sultry. More importantly, it has inspired one of the most delightful soups I' ve ever tasted. A mere handful of ingredients can be blended with an ice cube at the end of a long day for an absolutely refreshing meal, both hearty and light.

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For the last few months I' ve been working as a gardening teacher in inner city schools through an organization called Urban Harvest. The last thing I want to do when I get back to my little house after hours in the sun and dirt is ignite a stove. Fortunately, I do have it in me to start up a blender.

I can' t give you an exact recipe for this dish, since it changes somewhat every time I make it, depending on what I' m in the mood for. I can tell you that it requires about ½ an avocado and 1 ½ medium sized cucumbers per person. Mix and match the flavors to suit your fancy, or your energy levels at the end of a hot, summer day.

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Cold Cucumber and Avocado Soup

For 2

3 cucumbers, peeled, seeded, chopped
1 avocado
1 shallot, diced, divided
1 jalapeño pepper, diced, divided
Juice of 1 lemon, divided
2 ice cubes (optional)
Kosher salt and pepper to taste

Blend cucumbers, avocado, half of the shallot, half of the jalapeño and half the lemon juice. Add remaining shallot, jalapeño or lemon juice as desired. Add salt and pepper and ice cubes, if desired. Serve as chilly as possible.

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