Chilled Avocado Herb and Cucumber Soup

Ingredients

Estimated total cost: €3.05 · €1.52/serving

• 1 medium vine-ripened tomato, with core removed and sliced into quarters (blanch and peel for easy removal of skin)Est. price €0.35–€0.70
• 1 petite English cucumber, meticulously peeled and cut into sizable chunks (remove seeds for a less watery texture)Est. price €0.40–€0.80
• Flesh from half of a ripe Hass avocado, expertly chopped into generous chunks (sprinkle with lemon juice to prevent browning)Est. price €0.60–€1.20
• 3 ample basil leaves, hand-picked (tear gently to release aroma)Est. price €0.05–€0.15
• Half of a fiery jalapeño, sliced (seeds removed for milder heat)Est. price €0.10–€0.25
• 3/4 cup of delicately packed watercress or tender baby spinach leaves (pat dry to prevent sogginess)Est. price €1.00–€2.00
• 1 dainty stalk of celery (if desired), finely sliced (reserve leaves for garnish)Est. price €0.15–€0.30
• 1 clove of fresh garlic, crushed with the flat of a knife (let sit for 10 minutes before using for enhanced flavor)Est. price €0.05–€0.15
• 1 tablespoon of robust red wine vinegar, or more to your liking (use balsamic for a richer taste)Est. price €0.10–€0.25
• 1 tablespoon of golden honey (warm slightly for easier pouring)Est. price €0.15–€0.35

Steps

1. 1

   Set aside a portion of the tomato, cucumber, avocado, and basil for later use in garnishing. Finely chop these reserved ingredients to create a decorative topping.

2. 2

   Begin by removing the stem and seeds from half of the jalapeño, setting aside the seeds. Cut the jalapeño into multiple pieces. In a blender or food processor, mix one or two pieces of the jalapeño with the rest of the tomato, cucumber, avocado, basil, watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes. Blend until a smooth puree forms. Adjust consistency by adding 1/4 cup or more water as needed to achieve desired thickness.

3. 3

   Season the soup with salt, pepper, and additional vinegar to adjust the taste. For extra spiciness, gradually incorporate more jalapeño along with some seeds if desired, blending and tasting after each addition. Chill the soup until cold, then transfer it into a bowl. Garnish with the reserved chopped tomato, cucumber, avocado, and basil. Finish by drizzling olive oil over the top before serving.

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• Cultural note

  The origins of this chilled soup can be traced back to Spanish cuisine, particularly the region of Andalusia where gazpacho is a popular cold soup. Avocado, a key ingredient in this recipe, is native to Mexico and Central America, showcasing the influence of Latin American culinary traditions in this refreshing dish.

• Seasonal note

  This Chilled Avocado Herb and Cucumber Soup is best enjoyed during the summer months when tomatoes, cucumbers, and fresh herbs like basil are in season. These ingredients are at their peak flavor and freshness during this time, enhancing the overall taste of the dish.

• Health note

  This soup is a healthy choice as it is low in calories and saturated fat, while being rich in fiber, vitamins A, C, and K. Avocado provides heart-healthy monounsaturated fats, and the vegetables offer antioxidants and phytonutrients. The soup is also a good source of potassium and contains no cholesterol.