Ronnie's Notes
This soup is smooth and velvety, so you can scatter in some Pita Crisps (page xx) or a few Croutons (page xx) for a nice contrasting crunch. A definite benefit is that you can make this soup two days ahead; just keep it well chilled in the fridge. It is an excellent choice to precede Warm Tuna Nicoise Salad (page xx), Bulgur Wheat Salad with Feta Cheese and Dill Dressing (page xx), or Quinoa Salad with Beans, Corn, and Peppers (page xx). For fish meal partners try Broiled Branzini with Tomato-Olive Relish (page xx) or Pepper-crusted Bluefish with Horseradish Yogurt Sauce (page xx).
Instructions
Peel the cucumbers and slice them in half lengthwise.
Scoop out the seeds.
Cut the cucumbers into chunks and place them in a food processor.
Process until the cucumbers are finely minced.
Peel the avocado and add the flesh to the processor.
Process until the mixture is smooth.
Add the yogurt, tomato juice, lime juice, and cumin and process until well blended.
Refrigerate for at least one hour.
Season to taste with salt and pepper.
Thin the soup to the desired consistency with ice water.
Spoon the soup into individual serving bowls and garnish each with a lime slice.
Makes 4 servings.