Avocado & Cucumber Soup
Description
Ingredients
Staples
- 1 pinch Fine Sea Salt to taste
Spices And Herbs
- 1 pinch Ground Black Pepper to taste
Condiments And Sauces
- 1 tablespoon Worcestershire Sauce
Oils And Vinegars
- 1 tablespoon Olive Oil plus extra for drizzling
Dairy And Eggs
- 2 tablespoon Strained Yogurt(see below)
For the Strained Yogurt
Ingredients
Dairy And Eggs
- 6 cup Whole Milk Yogurt
Nutritional
Step by Step Instructions
- 1
Peel the cucumbers, remove the seeds, and dice a quarter of one cucumber to set aside for garnish. Roughly chop the remaining cucumber, place in a blender with half the lemon juice, and blend until smooth.
- 2
Halve, pit, and peel the avocados. Dice half of one avocado for garnish and drizzle with a little lemon juice to prevent browning. Add the remaining avocado to the blender with the puréed cucumber.
- 3
Blend the avocado and cucumber mixture with the strained yogurt and Worcestershire sauce until very smooth. Season generously with sea salt and black pepper, and adjust lemon juice to taste. Chill until ready to serve.
- 4
For the garnish, combine the diced cucumber and avocado with the minced red onion, tomato, olive oil, and shredded basil. Toss gently to mix.
- 5
Taste the chilled soup and add a splash of cold water if it is too thick. Pour into four chilled bowls and spoon the garnish into the center of each.
- 6
Finish with a drizzle of olive oil and a few grinds of black pepper before serving.
For the Strained Yogurt
Step by Step Instructions
- 1
Place the yogurt in a sieve or colander lined with 2–3 layers of cheese cloth.
- 2
Set the sieve over a bowl to catch the draining whey.
- 3
Cover with plastic wrap and refrigerate overnight.
- 4
Once the yogurt has reduced to half its original volume, discard the whey.
- 5
Transfer the strained yogurt to a clean bowl and use as needed. Store refrigerated.
