On hot weather days, is there anything better than a cold, no-cook soup? This zesty and refreshing recipe is a favourite that my friend and neighbor Yveline came up with. It's now a perenial favorite at our summertime lunch table.
Yveline’s Chilled Cucumber and Avocado Soup
Serves 8 | Equipment: A blender or a food processor.
1 large European cucumber (about 1 pound; 500 g), chopped (do not peel)
2 large ripe avocados, halved, pitted, peeled, and cubed
2 cups (500 ml) chicken or vegetable stock (best quality you can find, or homemade if you can)
1 cup (45 g) chopped cilantro leaves
1 teaspoon fine sea salt
Grated zest and juice of 1 lime, preferably organic
Avocado Sorbet (recipe below; optional)
1. In the blender or food processor combine the cucumber, half of the cubed avocado, the stock, 3/4 cup (34 g) of the cilantro and the salt, and process to blend. Taste for seasoning. Chill for at least 1 hour and up to 24 hours.
2. At serving time, garnish with the remaining 1/4 cup cilantro, the rest of the avocado, the lime juice and zest. If using, ass a spoonful of the sorbet to each bowl.
Note: Using a blender rather than a food processor will give you a much smoother, more velvety consistency.
8 servings | Equipment: A blender or a food processor; an ice cream maker.
2 large, ripe avocados, halved, pitted, and peeled
2 cups (500 ml) Greek-style plain whole-milk yogurt
2 teaspoons freshly squeezed lime or lemon juice
1/4 teaspoon ground Espelette pepper or other mild chile pepper
1/4 teaspoon fine sea salt
1 teaspoon honey
2 tablespoons invert sugar syrup or light corn syrup
1. Combine all the ingredients in the blender or food processor. Blend until completely smooth, 1 to 2 minutes. Taste for seasoning. Chill completely.
2. At serving time, transfer the chilled mixture to the ice cream maker and freeze according to the manufacturer’s instructions. For best results, serve the sorbet as soon as it is frozen.