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4 large or 6 to 7 small, ripe avocados, preferably Haas, peeled and pitted*
3 to 4 tablespoons lime or lemon juice
3 to 4 cloves garlic, peeled
1 tablespoon picante sauce or salsa
3 scallions, trimmed, coarsely chopped
2 tablespoons coarsely chopped fresh parsley
1/2 cup plain yogurt
1/4 cup crème fraiche
4 to 5 cups water, preferably spring water
Salt and freshly ground black pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1/2 red bell pepper, diced, for garnish
* FreshDirect Note: To protect them during shipping, our avocados are delivered firm. They'll ripen if you leave them on your countertop for a few days, but you may wish to plan ahead when making this recipe.
Put the avocados, 3 tablespoons of the lemon or lime juice, garlic, and 1
tablespoon or so of picante sauce in a food processor, and buzz until smooth. Add the scallions and parsley, and pulse-chop
a few times. Add the yogurt, crème fraiche, and 3 cups of water. Buzz again until the parsley and scallions are chopped
fine. If the texture seems too thick—more like a dip than a soup—continue to add water. Taste for salt and pepper
(this takes quite a bit of salt). You may also need a little extra lemon or lime juice.
Transfer the soup from the food processor to a bowl. Chill for 1 hour or so. At the same time
chill 6 to 8 soup cups.
Just before serving, taste again for salt, pepper, and lime or lemon juice,
adding any that seem needed. Stir in the cucumber slices. Serve the soup (within a few hours of making it) in the chilled
cups, garnished with the diced red pepper.
|Variation Add to the soup
a cup of fresh, ripe tomato, peeled, seeded, and chopped with the cucumber.