I’m going to spare you the amateur meteorologist routine and quit whining about how hot it is here in Atlanta. Let’s just say that sitting on our front porch this week, the humidity was (not-so-affectionately) called a “rain blanket”. My phone fogs up when I go outside. In the midst of the warmest part of the summer, I’ve been trying to get back in the swing of exercising…so finding foods that are nourishing and cooling are my primary objectives. This soup hits both of those criteria on the nose.
Save for the fat from the avocado, which has long been thought to be the good kind, this soup is super light and good for you. It’s got all the big flavors of guacamole with a fresh twist from the mint – and none of the guilt of a handful of tortilla chips that always accompany any avocado dip. A savory smoothie masquerading as a soup, perhaps? However you look at it, this soup has big taste in a little bit of time – it takes about 10 minutes of chopping and a few whizzes in the processor and you’re done. An extra dollop of fat-free yogurt stirred it at the end (and a sprinkle of herbs) finishes it off perfectly.
Avocado and Cucumber Gazpacho – serves 4 – recipe adapted from this recipe found on BBC Good Food
- In a high capacity food processor or Vitamix, combine all ingredients except for the yogurt. If you need to thin the veg out or just want a thinner soup, you can add more water at this step. Add in the yogurt and whiz until mixed well. Taste and season with salt and pepper to your liking. Refrigerate for 1-2 hours before serving – this is a soup that needs to be cold. Before serving, garnish with a dollop of yogurt and some snipped fresh chives. This soup will hold 2-3 days in a tightly sealed container in the fridge.