8.04.2010

cucumber + avocado soup with tomato + basil salad

I was on something of a vacation detox diet last week. All I wanted was fruits and vegetables and fresh tasting meals after my (absolutely wonderful) all-you-can-eat Virginia tour. So I found this recipe from Bon Appetit, and it fit the bill- super fresh, no cooking required, not to mention it pairs two of my favorite things in the world, cucumber and avocado. The thing was made for me. How could I not make it?

Cucumber and Avocado Soup with Tomato and Basil Salad 
adapted from Bon App├ętit  | August 2000 

1 large English hothouse cucumber,  peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
2 avocados, quartered, pitted,      peeled
1/2 medium red onion, chopped

2 tablespoons chopped fresh basil
1 large seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt



Combine cucumber and buttermilk in blender. Chop 1/2 of one avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

2 comments:

Sarah said...

This sounds amazing. Do you think it is worth making again?

megan said...

This is exactly the soup to make in protest of Chicago still feelin' wintery in late March. Every bite tastes like Spring. I love it!