Recipe for chilled cucumber and avocado soup
Do you remember the color of your elementary school's walls? I do. It was green, almost exactly the shade of this chilled cucumber and avocado soup. Of course, on the school walls, little handprints, pencil marks, and time hid the glorious color. Not so here. All of the elements work in harmony; the rich avocado balances the tart buttermilk and yogurt, and the cucumber lightens the mix while the fresh dill (yes, from my garden!) gives it sass. You can use other herbs (mint, lemon thyme, tarragon) instead of dill. Substitute vegetable broth for chicken broth to make a vegetarian version.
Chilled cucumber and avocado soup
1/3 of a large English (seedless) cucumber, cut into chunks
1 cup buttermilk
3 Tbsp Greek yogurt
2 Tbsp mayonnaise
1/4 cup chicken broth
1 hard boiled egg, peeled and quartered
2 Tbsp fresh dill weed
1 Tbsp chives
Kosher salt and fresh black pepper, to taste
Place avocado and cucumber in a food processor, and pulse a few times to mince. Add remaining ingredients, and process for 30-45 seconds until the soup is smooth. If the soup is too thick, add more broth to achieve the consistency you like.
Chill for at least one hour, or up to one day. Serve very cold, garnished with additional chopped cucumber and chives.