alive logo

Cucumber Soup with Avocado and Grilled Jalapeno-Tomato Salsa


    Cucumber Soup with Avocado and Grilled Jalapeno-Tomato Salsa

    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


    Cucumber Soup with Avocado and Grilled Jalapeno-Tomato Salsa




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.