Chilled Cucumber and Avocado Soup


4 cucumbers, 2 peeled all sliced
1 bunch green onions
1/2 of a fresh Jalapeño, deseeded and sliced
3 cloves garlic, sliced
1 cup Greek yoghurt
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil, plus a healthy drizzle for garnish
1/4 bunch Italian parsley, chopped
1/4 bunch cilantro, chopped
3 stems of fresh mint, chopped
1 lemon, juiced
3 slices dry white bread, no crust
2 tablespoons sea salt
Cracked pepper
3 avocados


In a large mixing bowl, combine all ingredients, except for avocados. Cover and marinate in the refrigerator for at least 24 hours.

Purée and pass through a medium strainer.

Add avocados. Purée mixture again and pass through a medium strainer.

Serve soup chilled with a healthy drizzle of olive oil floating on top and finely chopped Italian parsley, if desired.

YIELD: Serves 6

Chef Paul Magill
Private Chef  

Toyota Farm to Table Tour Event at Aptos Farmers Market, April 2011

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