Avocado, Cucumber and Fennel Soup
This is a lightning-quick recipe for a simply light, refreshing soup, just the thing on a hot summer day -- but welcome any time of the year. It serves four as an appetizer or two as a meal, along with some bread, if you'd like.
Ingredients
- Flesh from 1 ripe avocado
- 1 large cucumber, chopped (unpeeled)
- 1/2 large fennel bulb (tough outer layer removed), cored and chopped
- 2 tablespoons Greek-style yogurt (may substitute coconut yogurt)
- 1/4 cup fresh lemon juice, or more as needed (from 1 large lemon)
- 1/4 cup ice cubes
- 1/2 cup cold water, or more as needed
- 1/2 teaspoon kosher or sea salt, or more as needed
- 1/4 teaspoon freshly ground black pepper
- Few fresh dill fronds
- Few sprigs of fresh basil
- 1/2 jalapeño pepper, stemmed, seeded and chopped
- 1/4 cup hulled, unsalted pumpkin seeds, toasted (pepitas; see NOTE)
- Extra-virgin olive oil or avocado oil, for drizzling
Directions
Step 1
Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it's your preferred consistency. Taste, and add more lemon juice and/or salt, as needed.
Step 2
To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil.
Step 3
NOTE: Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching. Cool completely before using.