lundi 5 août 2013

Avocado & Cucumber Soup

Two years ago, W & I went to Mexico on vacation. We discovered a great restaurant, El Tábano, which I would recommend to anyone visiting Tulum. I don’t quite remember what we ate, but I remember everything was delicious. The other day, when it was around 100 degrees in Boston, the cold avocado soup that I ate at the restaurant popped into my mind. It seemed to be the perfect dish to cook on a hot day – mostly because I did not have to actually cook anything.

  • 1 avocado
  • 1 English cucumber, peeled
  • 1 cup of plain yogurt
  • ½ ts ground cumin or fresh mint
  • Salt & Pepper
  • Water

  1. Cut the avocado and the cucumber into cubes and place in the blender. Puree until smooth.
  2. Add the yogurt, blend until incorporated.
  3. Season with cumin, salt and pepper, blend.
  4. If the texture is too thick for your taste, add water until it reaches desired consistency.
  5. If you are not into cumin, replace with fresh mint (10 leaves or so).
Voila!  (Did I mention this was an easy recipe?)

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