Yield: Yields about 6 cups.
This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture becomes smoother.
This is definateky cool and refreshing and I would make it again on a hot day however I will continue to look for a similar recipe with more flavor, this was bland, it just wasn't super interesting.
This is a good variant on the cucumber/yogurt soup theme. The avocado adds depth. But I found the soup a bit bland. The use of basil and mint (rather than the usual dill) said 'Thai' to me, so I added sriracha sauce, fish sauce, palm (or brown) sugar, rice (or regular) vinegar, and a bit of freshly grated ginger. The flavors really popped and made the soup quite exciting. Those ingredients could be offered at the table, as condiments, in good Thai style (it's a really good lesson in balancing flavors). Now I'm thinking lime instead of lemon, a little coconut milk with the yogurt? Cooking should be an adventure, right?
This is an easy-to-make and delicious summer soup. It is actually fun to make because you are working with so many fresh, aromatic ingredients. This is a very refreshing and delicious soup. The combination of basil, cumin and mint blend beautifully with the avocado, onion, cucumber and yogurt. This is a winner!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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