Friday, August 7, 2015

Cool (as a) Cucumber-Avocado Soup

(adapted from Mike Hennessy's recipe served at the former Side Oats Cafe in Menard, TX)

2-3 large cucumbers (peeled, seeds scooped out if large)
2 large or 4 small avocados
1/2 c chopped onion (more or less to taste)
2.5 c plain yogurt 
1.5 c heavy cream (or 1/2 & 1/2 for a lighter version)
3 c cold water (more or less to desired consistency)
1 T chicken stock concentrate (or bouillon cube. I use Better Than Bouillon Organic Chicken Base)
2 tsp lemon pepper
1 tsp ground black (or white) pepper
1/2 tsp cajun seasoning (like Tony Chachere's)
1 T apple cider vinegar

Place all ingredients in blender. Blend until smooth. Serve chilled.

Optional: Add fresh herbs like dill, basil or cilantro. Reserve some diced avocado & cucumber to top each bowl. If you don't have/don't want to use chicken stock base, just use your favorite seasonings to taste, or add a dash of liquid aminos. Also delicious with a bruschetta tomato topping.