Chilled Cucumber Soup with Sriracha Cream
30
Oct
Oct
Cool cucumbers get a wake up with a bit of spicy topping
For the Soup:
3 English Cucumbers, peeled and cut in chunks
½ cup Cold Water
½ tbsp White Vinegar
3 tsp Kosher Salt, divided
For the Sriracha Cream:
1 Ripe Haas Avocado, peeled and pitted
½ tbsp Fresh Lemon Juice
9 oz Container Plain Yogurt
2 Finely Chopped Scallions
1 ½ tsp Sriracha
Garnish: finely chopped scallion greens
1
Purée the cucumbers with water, vinegar, and 2 teaspoons kosher salt in a blender or food processor until smooth. Chill in the fridge while preparing the cream.
2
Mash together avocado, lemon juice, and remaining teaspoon salt until smooth. Whisk in yogurt, sriracha and scallions.
3
Divide soup among 4 bowls. Serve topped with avocado cream and a sprinkle of chopped scallions.
Ingredients
For the Soup:
3 English Cucumbers, peeled and cut in chunks
½ cup Cold Water
½ tbsp White Vinegar
3 tsp Kosher Salt, divided
For the Sriracha Cream:
1 Ripe Haas Avocado, peeled and pitted
½ tbsp Fresh Lemon Juice
9 oz Container Plain Yogurt
2 Finely Chopped Scallions
1 ½ tsp Sriracha
Garnish: finely chopped scallion greens