Cucumber Soup with Avocado and Grilled Jalapeno-Tomato Salsa
Jennifer Danter
This dish is a study of contrasts. Light bodied, mild cucumber broth is paired with a hearty, smoky salsa to make it come alive. The avocado helps to temper the heat in the salsa.
24 cherry tomatoes
1 large or 2 small jalapeno peppers
1/2 tsp (2 mL) extra-virgin olive oil
1 avocado, pitted and diced
1/2 lime, juiced
1/8 tsp (0.5 mL) ground cumin
Sea salt, to taste (optional)
3 English cucumbers, peeled and seeded
To make grilling easier, thread tomatoes and jalapenos on skewers. Brush with oil. Grill over medium-high heat, turning often, until lightly charred, 2 to 3 minutes, or broil in oven until skins start to blister, 1 to 2 minutes.
Remove peppers and tomatoes from skewers. Place tomatoes in bowl and coarsely mash. Remove seeds and finely chop jalapenos, then add to bowl with tomatoes. Stir in avocado, lime juice, and cumin. Taste and add salt, if you wish. Set salsa aside.
Coarsely chop cucumbers. Working in batches, whirl in a blender. Strain half the liquid through sieve and discard solids. You should have about 3 cups (750 mL) cucumber soup. Refrigerate until well chilled, about 1 hour.
To serve, spoon salsa into centre of chilled bowls. Ladle cucumber overtop.
Serves 6.
Each serving contains: 118 calories; 3 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (7 g sugars, 5 g fibre); 13 mg sodium
source: "Sweet & Saucy", from alive #369, July 2013
