Chilled Cucumber-Avocado Soup

May 21st, 2009

Just in time for Memorial Day weekend comes this perfect Summer soup. It can be prepared in advance and even stays well in the refrigerator, if you have left overs. I brought it for lunch at the office 3 days later and it was still delicious with the same vibrant flavors. There are plenty of cucumber/avocado soups out there, but the cumin adds a nice layer of complexity. It’s adapted from Hip Kosher, a cookbook that my sister got me for my birthday, with some adjustments.

Serves 4

2 medium cucumbers
1 large ripe Hass avocado
2 cups plain yogurt
1 cup tomato juice
2 tablespoons lime juice
1/2 teaspoon cumin seeds or ground cumin
salt and freshly ground black pepper, to taste
4 lime slices

Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into chunks and place them in a food processor. Process until the cucumbers are finely minced. Peel the avocado and add the flesh to the processor. Process until the mixture is smooth. Add the yogurt, tomato juice, lime juice, and cumin and process until well blended. Refrigerate for at least one hour and season to taste with salt and pepper. Spoon the soup into bowls and garnish with lime slices.

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Cucumber, Tofu and Avocado Salad with Pine Nuts

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