Sides · Soup & Broth · Vegetables

Chilled Cucumber-Avocado Soup With Mint

Chilled Cucumber Soup With Mint

It may be September, but since summer seems to have decided to stick around for another week, I think I can get away with one more summery recipe. Chilled soups are best in warm weather, of course. Don’t we always want what we don’t have? Cold soup when it’s hot in the summer, hot soup when it’s cold in the winter.

Autumn hot spells aren’t usually accompanied by high humidity, making temperatures near ninety much more comfortable than in the height of summer. This current hot spell, though, is stifling because it’s so muggy. I’m not complaining, mind you. I love the swings in weather. You know the old saying: “If you don’t like the weather here, just wait a bit. It’ll change.”  

Which brings me to chilled soups. I really should make them more often. I don’t recall when or where I first had one, but I do remember the first time I had vichyssoise. It was so delicious, I’m not sure I had anything else for dinner that night – just several bowls of soup! 

My first crop of cukes this summer was late but made up for it in quantity. There’s only so much Easy Cucumber Salad you can eat before you run off in search of something else to make with all that bounty! I found this recipe on BBC Good Food. My favorite bit of the recipe? They don’t say “process” stuff in the food processor. They say “blitz the ingredients.” Some things are just better in British English, am I right? Like “lift.” Far more logical and fun to say than “elevator.” 

Anyway, the recipe calls for one cucumber. My cuke was massive, so I only used about half of it. It was 16 inches long, three inches in diameter, and weighed two and a half pounds! Note in the photo, though, how small the seeds are. That’s Sweet Success, my favorite cucumber variety.

You’ll find a printer-friendly version of the recipe at the bottom of this page.  

Ingredients:

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1 cucumber

1 yellow bell pepper

1 small avocado

1 bunch scallions

5 to 6 ounces plain, fat-free yogurt

1 large sprig fresh spearmint

1 large garlic clove, peeled

2 Tbsp white wine vinegar

Preparation:

1.) Peel the cucumber, cut it in half lengthwise, and scoop the seeds out with a spoon. Cut it into large chunks and place in the bowl of a food processor fitted with the metal blade.

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2.) Remove the stem, seeds, and membranes from the bell pepper. Chop it into several chunks and add them to the food processor bowl.

3.) Cut the avocado in half lengthwise, and remove the pit. If you cut lengthwise down to but not through the pit, you can then twist the halves apart. Set the half with the pit in it on the cutting board, pit side up. Smack the knife down into the pit. Lift the knife with the impaled avocado with one hand, hold the skin side with the other hand, and just twist to remove the pit. Scoop out the flesh, discarding any brown areas, and add it to the bowl.

4.) Wash the scallions, and trim the roots and any wilted greens. Choose a few of the firmest, freshest greens, cut those in thin slices, and set aside. Cut the rest into large chunks and add them to the bowl. Also set aside a tablespoon of the yogurt, adding the rest to the bowl.

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5.) Strip the leaves from the mint sprig, adding them, the garlic, and the vinegar to the bowl.

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6.) Now you get to blitz the ingredients! Process until the mixture is uniform and relatively smooth. You may need to scrape down the sides a few times. Add a little water until you reach your desired thickness.

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7.) Refrigerate until fully chilled. Garnish with reserved yogurt and scallion slices to serve.

NutritionLabel

Chilled Cucumber Soup With Mint


Ingredients


1 cucumber
1 yellow bell pepper
1 small avocado
1 bunch scallions
5 to 6 ounces plain, fat-free yogurt
1 large sprig fresh spearmint
1 large garlic clove, peeled
2 Tbsp white wine vinegar

Directions


1.) Peel the cucumber, cut it in half lengthwise, and scoop the seeds out with a spoon. Cut it into large chunks and place in the bowl of a food processor fitted with the metal blade.
2.) Remove the stem, seeds, and membranes from the bell pepper. Chop it into several chunks and add them to the food processor bowl.
3.) Cut the avocado in half lengthwise, and remove the pit. Scoop out the flesh, discarding any brown areas, and add it to the bowl.
4.) Wash the scallions, and trim the roots and any wilted greens. Choose a few of the firmest, freshest greens, cut those in thin slices, and set aside. Cut the rest into large chunks and add them to the bowl. Also set aside a tablespoon of the yogurt, adding the rest to the bowl.
5.) Strip the leaves from the mint sprig, adding them, the garlic, and the vinegar to the bowl.
6.) Process until the mixture is uniform and relatively smooth. You may need to scrape down the sides a few times. Add a little water until you reach your desired thickness.
7.) Refrigerate until fully chilled. Garnish with reserved yogurt and scallion slices to serve.

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