Cucumber and Avocado Soup |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Very fresh tasting summer soup that is very healthy, too. Perfect use of home grown cucumbers. Very time consuming, but a nice treat. Cook time is chill/marinating time. Ingredients:
11 large cucumbers (about 8lbs) |
1/4 cup honey, divided |
1/4 cup rice wine vinegar, divided |
1 ripe avocado, peeled and seeded |
2 teaspoons chopped fresh dill |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
dill sprigs (optional garnish) |
Directions:
1. Cut 5 cucumbers in to 3 chunks.
2. Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
3. Pour mixture through a cheesecloth lined strainer into a bowl.
4. Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
5. Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
6. Add vinegar and remaining 2 tablespoons of honey and toss to coat.
7. Cover and chill both bowls of cucumber for at least 8 hours.
8. Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
9. Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
10. Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
11. Stir in chopped dill, salt and pepper.
12. Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.
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