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 Appétit  | 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.

old flames, new twists

They say you never forget your first love. I think I agree. Long before I ever knew about avocados I loooooved cucumbers. They were my absolute favorite.  Picking a warm, small cucumber from my parents' garden, taking it in to the kitchen and having my mom peel and cut it up for me... just thinking about it makes my heart swell. So perfect.

Back then I liked them plain or in fire and ice, but lately I've found a new way to enjoy them. It stemmed from my recent obsession with Indian Spiced Cauliflower and Potatoes. I'd been making it about once a week, and finally realized the thing I loved about it was the cucumer raita. Yogurt, cucumbers, scallions and salt are such a delicious combination.

So here you go. What avocados and cherry tomatoes were to 2009, cucumber, yogurt and scallions are to 2010. Get with the times.

falafel pitas with cucumber-yogurt dressing

This has been in my Things I Should Make folder for a couple of weeks now, and on Friday I finally took my own advice. While it doesn't taste at all authentic it was fast, cheap, and pretty yummy. I have no regrets. Also, I learned that I need and want more plain yogurt in my life.

Falafel Pitas with Cucumber-Yogurt Dressing
from Cooking Light


Ingredients
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula
1/2 cup Cucumber-Yogurt Dressing (1/4 c. minced red onion, 1/2 c. seedless chopped cucumber, 1 c. plain yogurt)

Preparation
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.