Martian Food
Sep 18, 2015

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Cucumber-Yogurt Soup with Avocado

Active time:

Start To Finish:

Difficulty:

Yield: 6 cups

Source: Fine Cooking

Vegetarian, Summer, Can Be Made Ahead
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Ingredients:

1 large (8-oz.) white onion (preferably sweet), peeled and quartered
1 lb. cucumbers, peeled, seeded, and cut into big chunks
1 medium ripe avocado
1½ cups plain yogurt (preferably whole milk)
3 Tbs. extra-virgin olive oil
1 to 2 cloves garlic, minced
¾ tsp. ground cumin (preferably toasted and freshly ground)
1 tsp. kosher salt, with more to taste
⅓ cup loosely packed fresh basil leaves
2 Tbs. fresh mint leaves
2 to 3 Tbs. fresh lemon juice
freshly ground black pepper

Directions:

Put the onion chunks in the food processor; pulse to finely chop.  Place the onions in a fine mesh sieve, rinse thoroughly, and set aside to drain.  Put the cucumber chunks in the food processor and pulse to finely chop.  Add the drained onion and pulse to combine.  Set aside ¾ cup of the cucumber-onion mix to add to the soup at the end.

Cut the avocado in half and remove the pit.  Scoop out the pulp and add to the food processor with the remaining cucumber-onion mix.  Add the yogurt, olive oil, garlic, cumin, and salt.  Process until fairly smooth.  Thinly slice the basil and mint and stir them into the soup along with 2 Tbs. of the lemon juice, 1 cup cold water, and the reserved cucumber-onion mixture.  Season to taste with salt and pepper.  Cover and chill for at least 3 hours, or overnight.  Before serving, check for consistency, adding more water if necessary to thin the soup.  Taste and add more salt and lemon juice, if needed, before serving.

Drink with:

Grüner Veltliner

Specialty Equipment:

Food processor



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