First, the recipe for the leek, asparagus, herb soup that tied for first place. Dave really wanted me to make this one, but we didn’t have all the ingredients on hand, so we decided to go with cucumber avocado. Plus, I was really intrigued by the sound of it… and slightly terrified (I don’t really like cucumbers).
Cucumber Avocado Soup (modified from here)
- 1T. olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 quarter of a lemon, squeezed
- 1 large cucumber, sliced thinly (about 2c. sliced)
- 1c. water
- 1/2t. salt
- pinch cayenne
- 1 avocado
- 1/2c. skim milk
In a saucepan, saute the onion and garlic over medium high heat until soft. Add the lemon juice and cucumber. Saute for 4 more minutes. Add the water, salt, and cayenne. Bring the mixture to a boil and simmer for 8-10 minutes, or until the cucumbers are soft. Add the avocado. Using an immersion blender, puree the soup til smooth. Stir in the milk over low heat until heated through. Serves 2.
We served ours up with a side of cornbread (note: I used wheat flour this time for the cornbread win! Much much much better!)
We were both a little nervous about this soup… and both wowed by it! It’s really creamy and really delicious. Dave said he liked it better than broccoli and cheese soup (one of his all time favorites) and requested more batches for the fridge and freezer. It came together in about 30 minutes and I would definitely definitely definitely make it again. Really really good!
(One note: originally I made this recipe with 3/4t. salt, but I thought it was a little too salty so scaled the recipe back. However, if you’re a salt person, you might like the 3/4t. Dave definitely did!)