Chilled Avocado Cucumber Soup

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.   

Chicken over Spinach with Avocado, Tomato and Goat Cheese

Tonight's healthy dinner creation was delicious. The creaminess of the goat cheese and avocado melted in your mouth, while the sauteed spinach gave it that perfect bite.   I have been trying to eat my carbs during the day and leaving dinner for a protein and vegetables, and it has made a definite difference on my waistline.

The whole process of cooking dinner is very relaxing and enjoyable for me. Maybe the glass of wine helps too.  Even if I'm alone for dinner, I cook something worthy of myself. This whole meal took under 10 minutes to cook in one pan.











































The avocado in this recipe was used for a purpose. A Pinterest post claimed that avocados can be frozen and I wanted to experiment.   Since a whole avocado has 276 calories and the recommended serving size is 1/4, it makes sense to freeze the remaining three portions in a zip lock bag (air removed) adding a little lemon juice to keep the color alive.   Next week when I'm looking something to put on a tartine for lunch, I'll check out my avocado experiment.

Chicken over Spinach with Avocado, Tomato and Goat Cheese

Serves One - 382 calories per serving*

1 chicken cutlet thinly pounded - 4 oz.
2 heaping handfuls of fresh spinach
1/2 of tomato thinly sliced
1 oz of goat cheese
1 garlic finely chopped
1/4 avocado sliced
1 tsp of olive oil
S&P, fresh lemon juice

Heat oil in a non-stick pan.  Add garlic and warm.  Remove garlic and cook chicken for two minutes on each side.  Remove chicken from pan and add spinach and garlic.  Saute spinach until wilted.  Remove and drain spinach and arrange on plate.  Spread goat cheese on the top of the chicken cutlet and layer over spinach.  Place a few thinly slices tomatoes on top of chicken, add avocado, S&P and a squeeze of fresh lemon juice and enjoy.

*calories calculated using MyFitnessPal App