Chilled Cucumber Soup with Gazpacho Salsa
A light, and very refreshing cold soup, the base is a creamy combination of cucumber, avocado and yogurt. The topping is a mini gazpacho-like salsa. This soup can be served as a first course at a nice summer meal or as an appetizer in demitasse cups.
4 to 5 cucumbers (about 2 pounds), plus one small cucumber for the salsa garnish
1 cup water
1/2 cup plain yogurt, low-fat or Greek style
5 tablespoons fresh lime juice, divided
Salt and pepper
6 radishes (1/4 cup), thinly sliced and cut into fine matchsticks
1 medium tomato (about 1 cup), seeded and finely diced
1/4 red onion (1/4 cup), finely diced
1 tablespoon olive oil
2 tablespoons chives, finely cut
10-12 basil leaves, slivered
1 Peel and cut the 4 cucumbers lengthwise. With a spoon, scrape out and toss the seeds. Cut into chunks and place in a blender. Add the water, yogurt, avocado, 4 tablespoons of the lime juice, and salt to taste. Taste and adjust the salt and amount of lime juice. Add a few grinds of pepper. Place in the fridge to chill. Slice the remaining cucumber in half, spoon out the seeds, and cut into a very small dice. Reserve.
- Prepare the salsa, mix the reserved cucumber dice, radish matchsticks, diced tomato, red onion, remaining 1 tablespoons lime juice, 1 tablespoon olive oil and salt. Just before serving, mix in the chives and basil.
- Ladle the cold cucumber soup into a bowl. Top with a generous spoonful of the salsa.
Recipe by Catherine Walthers