(SPICY) CUCUMBER AVOCADO SOUP
CUCUMBER AVOCADO SOUP
Serves 4
SOUP
2 large English (hothouse) cucumbers, peeled and seeded
3 ripe avocados, pitted and peeled
2-3 large limes, juiced (1/3 cup) or to taste
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 (5.3-ounce) container plain unsweetened cashew yogurt
1 tablespoon green curry paste
1 cup water or as needed
Lisa’s 1973 Cilantro Jalapeño or Thai Basil, or Sriracha, to taste
Salt, to taste
Cilantro sprigs and lime wedges for garnish
RELISH
1 medium cucumber, seeded and chopped
2 tablespoons chopped fresh cilantro
2 teaspoons rice vinegar
1 teaspoon honey
Salt and freshly ground black pepper, to taste
GARNISH
Cherry tomatoes, sliced lengthwise
Hemp seeds
Corn shaved from the cob
Purple daikon, julienned
Microgreens
HOW TO MAKE IT
Combine all soup ingredients in a food processor or blender and process until smooth.
Refrigerate for 1 hour (or add some ice cubes to the blender to cool it down). Soup may thicken as it chills, so add water as needed and adjust seasonings.
RELISH: Combine relish ingredients in a small bowl. Serve atop soup with lime wedges and the garnish options.