Cucumber soupPosted: September 24, 2010
Oh boy. First post. Surprisingly this has not gotten any easier in all the long while that it’s been put off. Yes, but there comes a time when we have to let go of delusions and take action on the things that we otherwise overthink and procrastinate. Right? So here we go.
Today I invented a soup. The Whiz was not a fan, but I thought it was muy delicioso and I updated my FB status accordingly. With no further ado, it’s my pleasure to introduce:
Chilled Cucumber Avocado Soup
2 large cucumbers, peeled and seeded
1 large Hass avocado, perfectly ripe
Juice from 1.5 lemons
1 small clove of garlic
1 Tbls dried dill (although fresh would have been better)
2 tsp ground coriander
¼ tsp white pepper or more to taste
sea salt to taste
dash of rice vinegar
This soup started with the largest cucumber you’ve ever seen. I found it in our derelict veggie garden. It was surprisingly sweet. We had tons of cucumbers this year. More than I could use.
I peeled it, scraped out its guts and chopped it roughly before blending it with the avocado, lemon juice, garlic and scallions. The spices I added to taste in roughly the proportions outlined above. The whole mess fit in a standard size blender jar and went straight into the fridge to chill for 30 min before being served with a garnish of scallions.
I ate a bowl for dinner with Alaskan salmon. In retrospect a cup would have been more appropriate. It’s a little rich. This recipe would serve four as a cup-sized side.
Tomorrow I might make the cucumber lemon avocado base again, but this time go sweet instead of savory with fresh mint and honey. I’ll keep you posted.