makes 5 servings
2 pounds soft-skinned cucumbers
6 ounces watercress, arugula, OR cilantro
3/4 cup fresh lemon juice
2 cloves garlic, peeled
1 small jalapeño pepper (use more if it's very mild)
1 large Haas avocado (7 ounces)
1-2 teaspoons sea salt
Trim the ends off the cucumbers, taste each end, and trim off any bitter part. Cut the cucumbers into cubes. Wash the watercress, remove any heavy stems, and chop it roughly. You should have about 2 cups.
Combine half the cucumbers and most of the lemon juice in the container of a blender or food processor and puree. The cucumbers will soon be a liquid, and you can then easily add the remaining cucumbers, watercress, garlic, and jalapeño. Puree until everything is smooth, working in batches if you need to.
Cut the avocado in half, remove the pit, peel the avocado, and cut the flesh into cubes; you should have not quite 1 cup of diced avocado. Add the avocado to the cucumber puree, along with a teaspoon of sea salt, and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon juice and more salt, a bit at a time and stirring thoroughly each time, until the balance feels right to you.
Chill the soup well. Serve it in small bowls, and drizzle each serving with a little olive oil, then scatter a few tomato cubes and croutons on top.
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This is a wonderfully refreshing summer soup--and a great way to eat more raw veggies.
Notes from The Splendid Table: Long, soft-skinned cucumbers, called English, Armenian, or Persian cucumbers, are best for this soup because they can be used with skin and seeds. If they are very large, check for mature seeds and remove them, but a slender cucumber of this type generally has tiny, soft seeds that puree perfectly.
Watercress adds a little bite to the mild cucumber and avocado. Arugula can be used instead, or a bunch of cilantro, but choose one — don't mix the flavors. This recipe is based on proportions for one large avocado and can easily be doubled.
2 pounds soft-skinned cucumbers
6 ounces watercress, arugula, OR cilantro
3/4 cup fresh lemon juice
2 cloves garlic, peeled
1 small jalapeño pepper (use more if it's very mild)
1 large Haas avocado (7 ounces)
1-2 teaspoons sea salt
Trim the ends off the cucumbers, taste each end, and trim off any bitter part. Cut the cucumbers into cubes. Wash the watercress, remove any heavy stems, and chop it roughly. You should have about 2 cups.
Combine half the cucumbers and most of the lemon juice in the container of a blender or food processor and puree. The cucumbers will soon be a liquid, and you can then easily add the remaining cucumbers, watercress, garlic, and jalapeño. Puree until everything is smooth, working in batches if you need to.
Cut the avocado in half, remove the pit, peel the avocado, and cut the flesh into cubes; you should have not quite 1 cup of diced avocado. Add the avocado to the cucumber puree, along with a teaspoon of sea salt, and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon juice and more salt, a bit at a time and stirring thoroughly each time, until the balance feels right to you.
Chill the soup well. Serve it in small bowls, and drizzle each serving with a little olive oil, then scatter a few tomato cubes and croutons on top.
--------------------------------
This is a wonderfully refreshing summer soup--and a great way to eat more raw veggies.
Notes from The Splendid Table: Long, soft-skinned cucumbers, called English, Armenian, or Persian cucumbers, are best for this soup because they can be used with skin and seeds. If they are very large, check for mature seeds and remove them, but a slender cucumber of this type generally has tiny, soft seeds that puree perfectly.
Watercress adds a little bite to the mild cucumber and avocado. Arugula can be used instead, or a bunch of cilantro, but choose one — don't mix the flavors. This recipe is based on proportions for one large avocado and can easily be doubled.
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