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Cool as a Cucumber Soup

Steve says:
Thanks again to all who replied to my request for a spicy fish dish. We had our company on Sunday evening and I served the Oriental-style Fish Stew. It was a big hit and even if I do say so myself, it was delicious. The first course was a cold cucumber soup, and I have sent the recipe in a separate email.

(Serves 4)

  • 1 English Cucumber peeled and diced (1/4 cup reserved for garnish)
  • 1 avocado, pitted, peeled and diced (1/4 cup reserved for garnish)
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup coarsely chopped cilandro, plus sprigs for garnish
  • 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
  • 1 jalpeno, seeded and coursely chopped
  • 1 cup nonfat plain yogurt (I used low fat sour cream)
  • 1 cup cold water
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground pepper

(Preparation: 35 Minutes. Cooking: 0 minutes)
  1. Puree ingredients, except reserved garnishes, in a blender.
  2. Divide soup and reserved cucumber and avocado among 4 bowls.
  3. Cover with plastic wrap. Refrigerate 30 minutes.
  4. Garnish with cilantro sprigs.

One of my guests was lactose intolerant so I served him a cold mango-strawberry soup, which I have sent under a seperate mailing.

Contributed by Steve B (daytimer1947)