As we slowly but surely head towards summer, our thoughts have turned to lighter meals that will helps us feel fresh and energised during the warmer months.
So when we stumbled across the recipe for this delicious avocado and cucumber soup by Tartelette, we thought it fits the bill perfectly!
Blog founder and food photographer Helene Dujardin says of the dish, “When I first moved Charleston, my roomate at the time took me to a (now closed) French inspired bistro on Market street that served one of the best Cucumber Dill Yogurt soup I had ever had. Wait, the only had I had ever had so far!
“I tried many times to recreate the soup but there was always something missing. I decided that rather than driving my senses crazy, I’d make a completely different version. One we could equally love and come back to. After a few tries, this is the one we settled on.”
Helene, author of From Plate to Pixel, added that the beauty of the recipe lies in its versatility – you can add or remove toppings as you please, or even find your own condiments.
Chilled Cucumber and Avocado Soup for four by Tartelette
2 large cucumbers, peeled, seeded, and roughly chopped
1/2 medium avocado, peeled and roughly chopped
1 small sweet onion, roughly chopped
1 cups sour cream
1/2 cup buttermilk
1 tablespoon each lemon verbena and lemon thyme
Salt and pepper to taste
For the topping (add or remove ingredients to taste):
Sliced beets or radishes
Feta or goat cheese
Method: Place all the ingredients in a blender or food processor and puree. For extra smoothness, pass it through a sieve a couple of times. Refrigerate for about a couple of hours and serve cold.
Source: Image and recipe via Tarteletteblog.com