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4 large English cucumbers
1 tsp salt
1/2 red onion
1 ripe avocado
2 tsp freshly squeezed lime juice
1 tbsp sour cream
Peel and seed cucumbers. Set aside half of 1 cucumber for garnish. Coarsely chop remaining cucumber and place in bowl of a food processor. Add salt and purée until well blended, from 3 to 4 minutes. Stop and scrape down sides occasionally. Strain cucumber mixture through a sieve into a small bowl. Do not mash down cucumber pulp as you only want to get clear green cucumber juice. Refrigerate immediately until cold, at least 4 hours or overnight.
Grate remaining cucumber using coarse side of a grater or slice into small julienne strips. Finely mince onion. Cover and refrigerate.
As close to serving time as possible, peel avocado, slice in half and remove pit. Place avocado in food processor along with lime juice, sour cream and a pinch of salt. Purée until smooth. If not using right away, store purée in a tightly sealed container in the refrigerator but use as soon as possible as it darkens as it sits. Ladle some cucumber juice into bottom of chilled soup bowls. Add a generous dollop of avocado purée to centre of bowl. Sprinkle with onion. Scatter cucumber throughout broth.
Calories 104, Protein 3.3g, Carbohydrates 14.1g, Fat 4.7g, Fibre 2.2g, Sodium 681mg.
Cool cucumber juice is swirled with a dollop of creamy avocado puree for a sophisticated soup.