I have a huge weakness for avocados, especially in the summer. Normally I resort to salads in the warmer months, but 100+ temperatures prompted me to experiment in the kitchen yesterday. The result: a yummy and refreshing soup.2 - 3 ripe large California avocados
4 medium cucumbers
4 scallions
2 garlic cloves, minced
6 - 8 tablespoons fresh coriander leaves
juice of one lemon or lime
32 oz Nonfat Plain Organic Yogurt
Tabasco to taste
Sea salt and ground pepper to taste
1/2 cup cold water
Peel, seed and roughly chop cucumbers. Peel, remove pit and quarter avocados. Cut scallions into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper. Add more water or lemon juice if needed.
Serve soup garnished with coriander. Lump crab, if available, would be super yummy! Chill for at least 2 hours.
Serves 6 - 8
