COLD CUCUMBER AND AVOCADO SOUP

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COLD CUCUMBER AND AVOCADO SOUP image

Categories     Avocado

Yield 4

Number Of Ingredients 11

2 pounds soft-skinned cucumbers
6 ounces watercress (about 2 cups), chopped
¾ cups fresh lemon juice
2 cloves garlic, peeled
1 small jalapeño pepper (more if very mild)
1 large Haas avocado (about 7 oz)
1-2 teaspoons sea salt
Garnish:
fruity green olive oil
1 ripe, red tomato, finely diced
homemade croutons

Steps:

  • Directions: Trim ends off cucumbers, taste each end and trim off any bitter part. Cut cucumbers in cubes. If they are very large with mature seeds, remove seeds; the soft-skinned varieties of cucumbers do not have to be peeled. Wash the watercress, remove any heavy stems and chop roughly. Combine half the cucumber and most of the lemon juice in a blender and puree. The cucumber will soon be a liquid. Add remaining cucumber, garlic, jalapeño and watercress. Puree until smooth. Work in batches if you need to. Halve the avocado, remove the pit, and cut the flesh into cubes; you should have not quite a cup of diced avocado. Add avocado to the cucumber puree, along with a teaspoon of sea salt and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon and more salt, a bit at a time and stirring thoroughly each time, until the balance tastes right to you. Chill the soup well. Serve in small bowls, and drizzle each serving with a little fresh, fruity olive oil. Then scatter a few tomato cubes and croutons on top. Read more: 5 Superfood Soup Recipes http://caloriecount.about.com/blog/partners/5-superfood-soup-recipes-b607418#ixzz2WOHNlT5w

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