Update and Redux: J – Wow! This post is from way back in the day … Christina even still liked Martha Stewart. And, this dish is still delicious! Super easy for a light soup starter on a Summer evening. What a great start to Cucumber Week.
C — Martha Stewart, you’re my hero.
Well maybe not hero, more like you’re my role model. Well, maybe not that either. I like you a lot. I think that’s better. Ever since I was young, my brother and I really enjoyed watching Martha Stewart Living. Until it went off the air because of her … you know. I didn’t like her talk show. She brought out her true colors with that one. The lady can do everything though. Cook. Clean. Craft. She is willing to try everything. I aspire to be like her.
Remember that big zucchini I got from my bootcamp friend? Well, I also brought home a crazy big cucumber that day. It was making me feel guilty for not making anything with it. And it was taking a lot of space in my refrigerator. And I don’t waste food. After days of looking for a good cucumber recipe, nothing cried out to me. I thought soup would be easy. It was harder than I thought.
Every one of the recipes called for something I didn’t have and didn’t want to go out and buy. Dill and curry were the top contenders. I didn’t have either. I was about the give up when … I finally found one. Yay! Martha’s of course. Spicy, sour, creamy, cool and simple. Martha you are my hero. Maybe.
| Cucumber Avocado Soup |
- 1 English cucumber, peeled and diced (¼ cup reserved for garnish)
- 1 avocado, pitted, peeled, and diced (¼ cup reserved for garnish)
- ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- ¼ cup coarsely chopped fresh cilantro, plus sprigs for garnish
- 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
- 1 jalapeno, seeded and coarsely chopped
- 1 cup nonfat plain yogurt
- 1 cup cold water
- 1½ teaspoons coarse salt
- ¼ teaspoon freshly ground pepper
- ½ pound of shrimp
- Salt and pepper to taste
- 1 tablespoon grapeseed oil
- Puree ingredients in a blender.
- Divide soup and reserved cucumber and avocado among 4 bowls.
- Cover with plastic wrap. Refrigerate 30 minutes.
- On medium high heat, in a skillet, add oil, and grill shrimp. Shrimp will be done when pink and curled to the “C”. About two minutes on each side.
- Remove soup from refrigerator. Top with shrimp. Garnish with cilantro sprigs and croutons. Serve.
- Enjoy!
Adapted from
http://www.recipebridge.com/g/134/2148017868/chilled-avocadocucumber-soup