Here’s a great recipe for a summer time dinner party. The beauty of this soup, aside from tasting great and being refreshing, is that it looks gourmet when you serve it and you can do your Mise en Place in advance so during the frenzy of pulling your meal together at just the right time, the starter soup is one less thing you have to stress over because it takes less than a minute to make and you serve it right away.
Ingredients
- 2 – Avocados
- 2 – Cucumbers – chopped but unpeeled
- 1 – fennel bulb – remove outer layer and core, and chop
- 4 TBL Greek or coconut yogurt
- 4 oz. fresh squeezed lemon juice (~2 lemons)
- 8 oz. Water – cold
- 1 tsp Kosher salt
- 0.5 tsp black pepper
- 0.5 cup ice cubes
- Fresh dill – a few fronds
- Fresh basil – ~12 leaves to taste
- 0.5 cup pumpkin or peptias seeds – toasted
- Olive oil for drizzling
Process
- Mise en Place – measure and prepare your ingredients before starting.
- Toast the pumpkin or peptias seeds – put in a warm pan on Med heat and stir until golden brown. Set aside to cool. You can do this well ahead of making the soup since you want them to cool.
- Combine avocados, cucumbers, fennel, yogurt, ice cubes, water, salt, and pepper in a blender and puree adjust to desired consistency and taste.
- Pour in bowl and top with dill, basil, toasted seeds, and oil.
Note: While you can measure and prepare the ingredients in advance, don’t cut open the avocados until you’re ready to make the soup, they don’t hold up well after being cut open.
