Summer is waning and I picked the last 16 cucumbers off my shriveling vines yesterday. Today, I was challenged with using them or facing the prospect of eating Cucumber Benedict for breakfast, cucumber sandwiches for lunch and sautéed cucumbers for supper for days to come. The solution was 4 quarts of Spicy Avocado-Cucumber Soup (3 quarts in the freezer), 2 quarts of refrigerator dill pickles and a large bowl of Cucumber Salad with Red Onions and Mint.
Below is the recipe for the soup. A couple of replacements make this low fat and healthy. The avocado replaces any butter and adds to the creaminess. The Greek yogurt replaces sour cream. I partially peel my cucumbers to reduce the amount of thick skin. You could kick up the heat with some cayenne pepper (Chef John at Food Wishes would) and/or using the Jalapeño seeds.
Add the water as necessary. I have seen many recipes calling for 1 cup of water. I found 1/4 cup plenty. It will depend on the water content of your cucumbers. Start with a little and adjust to your desired consistency.
I garnished the dish with some fresh chives. You could use some mint, cilantro and/or avocado cubes. The dish is quick, simple and tasty.
Spicy Avocado-Cucumber Soup
Flesh of one medium Avocado
2 cucumbers, partially peeled and seeded
1 cup plain low-fat Greek yogurt
1/4 cup coarsely chopped cilantro
3 scallions, white and pale-green parts only
1 Jalapeño pepper, seeded
Zest and juice of one lime
1/4 cup water
Salt and pepper, to taste
Blend all ingredients in a blender until very smooth.