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Garden of Eden Soup

This chilled soup always makes me imagine what summer in Eden must have been like: silky, verdant, bright, and refreshing. My only other need would be a glass of cava or vinho verde to go with it. The quality of your avocados is key to this recipe. Try to find the Haas or Bacon varieties from a domestic grower—the Fuerte ones from Chile (which are common in supermarkets) are too watery.

Recipe information

  • Yield

    MAKES ABOUT 5 CUPS

Ingredients

1 large English or other thin-skinned cucumber, seeded and coarsely chopped
1/2 cup plain yogurt, plus more for garnish
1/4 cup loosely packed cilantro leaves
3 tablespoons champagne vinegar, more as needed
2 tablespoons freshly squeezed lime juice, more as needed
6 large fresh mint leaves
1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first)
1 large scallion, chopped into 1-inch pieces
Kosher salt
3/4 cup water
2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork
1/4 cup extra-virgin olive oil
Thinly sliced chives, for garnish

Preparation

  1. Step 1

    Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeño, scallion, 1 teaspoon salt, and the water in a blender. Puree just until smooth. Add the avocados and pulse a few times just to blend. (Don’t blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)

    Step 2

    Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.

    Step 3

    Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.

Bi-Rite Market's Eat Good Food
TagsCold SoupSoupSoup/StewCucumberVegetableYogurtDairyAvocadoStarterMainDinnerLunchGluten FreeNut FreeVegetarianRawQuickEasy30 Minutes or LessNo-CookBlenderCookbooks
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