When planning my garden this spring, I took into consideration my vacation in late July. My friends and neighbors love it when everything peaks while I'm away, but by planting a little later I get to reap the bounty and also share with everyone. The garden did very well this year with just the right amount of sun, rain and an extra 4 feet of fencing to keep the deer out. Since Scarlett my Golden passed, she no longer protects the yard from deer and other salad seeking critters.
This recipe includes pickling cucumbers which are by far my favorite cucumber. They are not just for pickling, their flavor, small seeds, and crispness make them perfect for salads and soups. Today I used them in a chilled avocado cucumber soup. This chilled soup was delicious and perfect for an August lunch. Do not forget the garnish...it adds the perfect crunch to this soup.
Chilled Avocado Cucumber Soup
2 pickling cucumbers (or cucumber of your choice), peeled and cut into chunks, dice 1 tablespoon for garnish.
1 avocado, peeled, pitted and cut into chunks, a few thin slices for garnish
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup dill - chopped - save some for garnish
1 tablespoon chopped and seeded poblano pepper (or hot pepper of your choice)
1 cup of greek yogurt 0%
1 cup ice water
2 tsp of salt (or to taste)
1/4 tsp black pepper
In the food processor pulse cucumbers, avocado, lemon zest and juice, dill, and poblano pepper until blended. Add yogurt, water and blend until smooth. Season to taste with salt and pepper and blend again. Taste and adjust seasoning. Garnish with finely chopped cucumber and dill, a small thin slice of avocado and a half of grape tomato sliced.