Garden of Eden Soup

Name: Garden of Eden Soup
Yield: MAKES ABOUT 5 CUPS
Ingredients: 1 large English or other thin-skinned cucumber, seeded and coarsely chopped; 1/2 cup plain yogurt, plus more for garnish; 1/4 cup loosely packed cilantro leaves; 3 tablespoons champagne vinegar, more as needed; 2 tablespoons freshly squeezed lime juice, more as needed; 6 large fresh mint leaves; 1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first); 1 large scallion, chopped into 1-inch pieces; Kosher salt; 3/4 cup water; 2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork; 1/4 cup extra-virgin olive oil; Thinly sliced chives, for garnish

December 22, 2011

This chilled soup always makes me imagine what summer in Eden must have been like: silky, verdant, bright, and refreshing. My only other need would be a glass of cava or vinho verde to go with it. The quality of your avocados is key to this recipe. Try to find the Haas or Bacon varieties from a domestic grower—the Fuerte ones from Chile (which are common in supermarkets) are too watery.

Recipe information

Yield
MAKES ABOUT 5 CUPS

Ingredients

1 large English or other thin-skinned cucumber, seeded and coarsely chopped

1/2 cup plain yogurt, plus more for garnish

1/4 cup loosely packed cilantro leaves

3 tablespoons champagne vinegar, more as needed

2 tablespoons freshly squeezed lime juice, more as needed

6 large fresh mint leaves

1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first)

1 large scallion, chopped into 1-inch pieces

Kosher salt

3/4 cup water

2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork

1/4 cup extra-virgin olive oil

Thinly sliced chives, for garnish

Preparation

Step 1
Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeño, scallion, 1 teaspoon salt, and the water in a blender. Puree just until smooth. Add the avocados and pulse a few times just to blend. (Don’t blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)
Step 2
Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.
Step 3
Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.

Bi-Rite Market's Eat Good Food

TagsCold Soup Soup Soup/Stew Cucumber Vegetable Yogurt Dairy Avocado Starter Main Dinner Lunch Gluten Free Nut Free Vegetarian Raw Quick Easy 30 Minutes or Less No-Cook Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes