serves 4
Cucumber and avocado team up for a refreshing chilled soup that is light yet rich-tasting and creamy. This recipe makes enough for four small bowls to serve as a lovely first course but can easily be doubled if you want more soup. I think the radish makes an interesting garnish, but the soup could also be garnished with some minced parsley, a small slice of avocado or cucumber, or some diced tomato.
2 ripe Hass avocados
2 English cucumbers, halved, seeded, and
cut into chunks
1¼ cups soy milk
2 tablespoons chopped scallions
1 tablespoon freshly squeezed lime juice
¾ teaspoon salt, plus additional to taste
Freshly ground black pepper
1 red radish, sliced paper thin
Halve and pit the avocados. Scoop out the flesh with a spoon and place it in a food processor. Add the cucumbers and process until pureed. Add the soy milk, scallions, lime juice, salt, and pepper to taste and process until smooth. Taste and adjust the seasonings. Transfer the soup to a container and refrigerate until chilled. To serve, ladle the soup into bowls and garnish with the sliced radish.
