There’s nothing more refreshing than a chilled soup for lunch or dinner during the dog days of summer, especially when there’s no cooking needed. I like to add a different kind of heat with a fresh hot pepper, but you can omit it if you aren’t a fan!
Ingredients
- 2 pounds cucumbers, about 2-3 large ones
- 1 small jalapeño, halved and seeded, optional
- 2 ripe Hass avocados
- 2 cups plain nonfat Greek yogurt or skyr
- 3 large scallions, trimmed
- 3 garlic cloves, peeled
- 1 cup packed of fresh parsley, dill, and chives
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup water, more as needed
- 1 tablespoon sherry or red wine, more to taste
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Optional garnishes: thin slices of avocado, a dollop of yogurt or skyr, more fresh herbs
Directions
Halve the cucumbers lengthwise and use a large spoon to scoop out and discard most of the seeds; leave on the peel. Cut the cucumbers into chunks for easier puréeing. If using the pepper, halve it, scoop out the seeds and veins, and discard them along with the stem. Scoop all the flesh out of the avocados.
Step 2
Working in batches as needed, add the cucumbers, avocados, pepper if using, yogurt, scallions, garlic, herbs, olive oil, water, and vinegar to your food processor bowl or blender and process until puréed—the mixture should be fairly thick. If it’s too thick, add more water, 2 tablespoons at a time, until it’s pourable. Taste and season with salt and pepper as desired. Chill in the fridge for about an hour.
Step 3
To serve, ladle portions into soup bowls or glasses, garnish as desired, and drizzle with more olive oil.
Yields 8 servings