Avocado, Cucumber and Fennel Soup

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This is a perfect summer cold soup for when you just don’t want to heat up your house or cook. It also makes a great first course to an elegant meal, or you can double up for a fulfilling lunch.

MAKES: 4 Servings
PREP/COOK TIME: 20 Minutes

INGREDIENTS:

  • Flesh from 1 large ripe avocado

  • 1 large (10 ounce) cucumber, chopped (unpeeled)

  • 1/2 large fennel bulb (4 ounces; tough outer layer removed), cored and chopped

  • 2 tablespoons Plain Non-Fat Greek-style yogurt

  • 1/4 cup fresh lemon juice, or more as needed (from 1 large lemon)

  • 1/4 cup ice cubes

  • 1/2 cup cold water, or more as needed

  • 1/2 teaspoon kosher or sea salt, or more as needed

  • 1/4 teaspoon freshly ground black pepper

  • Few fresh dill fronds

  • Few sprigs of fresh basil

  • 1/2 jalapeño pepper, stemmed, seeded and chopped

  • 1/4 cup hulled, unsalted pumpkin seeds, toasted

  • 1 Tablespoon Extra-virgin olive oil for drizzling

 DIRECTIONS

  1. Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it’s your preferred consistency. Taste, and add more lemon juice and/or salt, as needed.

  2.  To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil.

 
 
SoupsFabio AlmeidaComment