Make this rich soup a few hours ahead so the flavors will meld and the soup will be cold and refreshing. Be sure to use soft, ripe avocados.
- 2 medium cucumbers peeled, seeded and quartered, with 8 thin slices reserved for garnish (may substitute seedless cucumbers)
- 5 avocados, flesh mashed slightly
- 4 cloves garlic, crushed
- 4 scallions, roughly chopped, both white and light-green parts
- 4 tablespoons chopped cilantro
- 2 lemons (juice only)
- 1 to 2 cups plain whole-milk yogurt
- 3 to 4 cups cold water
- Cherry tomatoes or sprig of dill, for garnish
In a food processor or blender, puree the cucumbers and avocados just until smooth. (If using a blender or small food processor, puree in batches.) Add the garlic, scallions, cilantro and lemon juice and pulse just to combine. Add 1 cup of the yogurt and enough water to adjust the texture, which should be thinner than pea soup. With the motor running, keep adding yogurt and water, pulsing the food processor to mix as needed, adding salt to taste, until the desired volume and consistency is achieved. (It's okay to make this in batches.) Cover and refrigerate for up to 1 week.
To serve, divide among individual bowls and garnish each with a thin slice of cherry tomato seated on a thin slice of cucumber or with a sprig of dill on top.
Adapted from L. Paul Bremer.
Tested by Tracy Dahl.
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