Have too many cucumbers? Perhaps some of them have grown to enormous, beyond salad-eating proportions? It’s time for cucumber soup.
Per person proportions for a generous serving (multiply accordingly):
1 cup peeled, seeded, diced cucumber
1/2 ripe avocado
1/2 jalapeno, seeded and chopped fine (more or less depending on taste or omit for a non-spicy soup)
1/2 cup unsweetened soy milk, nut milk, organic milk, water, or chilled vegetable broth
small clove of crushed fresh garlic (optional)
salt to taste
Greek style yoghurt, chopped scallions or chives, and minced cilantro or parley for garnish
In blender or food processor, puree cucumber, avocado, liquid, jalapeno, and crushed garlic until pureed. Chill for 1/2 to 1 hour. Pour into bowls. Put spoonful of yoghurt or sour cream or non-dairy sour cream in center of soup. Sprinkle scallions and herbs. I only added the jalapeno because in addition to a superabundance of cucumbers, I had a number of not particularly spicy jalapenos from the garden.