Chilled Avo and Cuke Soup
Serve this soup in bowls garnished with a fan of sliced avocado, a bit of diced cucumber and a sprinkle of cilantro. For a party, serve in 32 shot glasses, each one topped with tiny pieces of avocado.
1½ cups water
3 cups peeled, seeded and diced cucumber, more for garnish
2 avocados, pitted, peeled and chopped
1 avocado, pitted, peeled and sliced, for garnish
¼ cup firmly packed arugula
¼ cup finely chopped cilantro, more to garnish
3½ tablespoons freshly squeezed lime juice
2 tablespoons cold-pressed extra-virgin olive oil
1 tablespoon finely chopped green onion (white and green parts)
2 teaspoons minced garlic (about 2 cloves)
½ teaspoon finely chopped serrano chile, more to taste
1 teaspoon salt, more to taste
1. Put all ingredients into your blender and puree on high 1 to 2 minutes until smooth and creamy. Taste and add more chile, if desired.
2. Transfer soup to a bowl. Cover and chill in the refrigerator 2 hours.
3. Remove from refrigerator and salt to taste.