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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?