This was my mom's favorite summer soup. The combination of cold + spicy is so wonderful - and so unexpected. It's perfect for a quick weeknight dinner, as it takes only ten minutes to make. It's also an excellent amuse-bouche for a dinner party, and if you add a little extra jalapeño, it will really amuse people's bouches! A high-speed blender (you know how I worship my Vitamix) makes it perfectly smooth and creamy every time.
- 1 and 3/4 English cucumbers, peeled and chopped
- 1/2 avocado
- 8 ounces plain, organic yogurt
- 2 tablespoons lime juice
- 3 tablespoons chives, chopped (optional)
- 3/4 -1 teaspoon sea salt
- 1/4-1/2 jalapeno, seeds removed (or not if you like a major kick), and chopped
- 2 cups ice cubes
Add all ingredients to your blender according to the instructions, and blend on high speed until smooth. Be sure to blend right before serving so the soup is cold and refreshing. Top with a little cilantro or some pumpkin seeds and a dollop of yogurt, or even a fresh spoonful of cashew cream. Enjoy!
With love and tingly lips from us to you,