Creamy Cucumber-Avocado Soup
So being a member of a CSA is fun. But there’s a lot of pressure to use veggies that I don’t usually buy – in fact, there have been veggies in the pickup that I’ve never even heard of! I’m not complaining, though: so far so good.
Both last week AND this week, we got cucumbers. We eat salads nearly every day, but…let’s be real: cucumbers can get pretty boring. Last night I made a cucumber soup with random ingredients I had laying around and prayed for the best. Lemmetellya, it was delicious. I share it with you. Let me know what you think!
Skoog’s Creamy Cucumber Avocado Soup
1 Tbsp olive oil
2 cloves garlic, minced
1/2 red onion, diced
1 Tbsp lime juice
3 cucumbers, peeled, seeded & chopped
2 cups vegetable (or chicken) broth
pinch salt, pepper & cayenne pepper
1 tsp dill weed (or a bunch of fresh dill)
1 avocado, diced
1 cup plain yogurt
Heat oil in a pot over medium heat and add garlic & onion. Saute until onion begins to brown, about 4 minutes. Add lime juice and stir for 1 minute. Add cucumbers (save some for garnish), broth, salt, pepper, cayenne and dill. Simmer for 10 minutes, or until cucumbers soften.
Transfer ingredients to a blender and add avocado. Puree until smooth.
Serve hot or cold, and garnish with a few sliced cucumbers and a generous dollop of yogurt.