No. 1 : Quick Recipe
Cool and Creamy Avocado and Dill Soup
- 1 English Cucumber, peeled and chopped
- 2 Avocados, peeled and pitted
- Zest and Juice of 1 Small Lemon
- ¼ Cup Coarsely Chopped Dill
- 2 TB Chopped Green Onion, Green Parts Only
- ½ Large Ribs and Seeds Removed Chopped Jalapeño (about 2 TB) or 1 Pickled Jalepeno
- 1 Cup Plain Nonfat Greek Yogurt
- 1 Cup Cold Water
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- ¼ Tsp Cayenne Pepper
- Chopped Dill for Garnish
Add all the ingredients to a blender and puree. Garnish with chopped dill.
No. 2 : Kitchen Scoop
I specify an English cucumber in the soup for a couple of reasons. English or European cucumbers are grown in a hothouse unlike the slicing or pickling type of cuke. This means that they have softer skin and fewer, smaller seeds. This means I can use the entire cucumber in the soup – no waste. Less seeds mean less water in the veg, so the soup has more intense cucumber flavor!
No. 3 : Clever Idea
If you ‘re looking for oohs and ahhs with this recipe, try this idea, which creates a veggie cup for the soup. Cut the stem top off a small bell pepper. Even off the bottom off very carefully with a knife. The pepper must stand upright on its own. Using a melon baller, scoop out the ribs and seeds. Pour the soup in as specified in the recipe. Don’t forget the dill garnish!
No. 4 : Wine FIND of the Week
Gruet Blanc de Noir
This wine is a stunning sparkler from New Mexico! In the early 1980s a visiting French winemaker loved the climate and terroir of the state so much that he relocated his entire family to create the Gruet winery Made with 100% Pinot Noir, it’s a delectable match with the avocado lusciousness of the soup and the fresh crisp flavor of dill.