Summer, like all good things, moves faster than we’d like. The farmer’s market and my monthly event with Vegan Shop Up in Brooklyn, where I serve up my fancy burgers, absorbed most of my time. And though I love summer, fall and winter are my favorite seasons for comfort food.I’ll be sharing more during that time. However, today I have something cold, fresh and wonderful, perfect for all the cucumbers this time of year. I have neighbors and farmer friends keeping my fridge pretty stocked and they can turn rather quickly if not used. I typically make juice with them, but my abundance of avocados had me thinking soup. The tangy profile of the soup pairs well with the sweet smoky corn
Notes: I’ve made this soup twice, once without adding water to the soup recently with up to ½ cup water. It depends on the water content of your cucumber. Blend everything first then add the water last if needed. The soup should be thick or to your desired consistency.
I had fresh basil in my garden and I know it pairs nicely with cucumber and avocado, you can swap it out for cilantro and maybe some fresh parsley.
recipe inspired and greatly adapted by Dishing Up the Dirt
- 2 medium cucumbers skins on
- 2 cloves garlic
- One inch ginger peeled
- ¼ tsp coriander powder
- ¼ tsp cracked red pepper
- 2 Tbsp fresh lime juice
- 10 fresh basil leaves
- 10 fresh mint leaves
- 1 avocado
- ½ tsp sea salt plus more if needed
- Up to ½ cup water if needed – add after blending
- 1 shucked sweet corn
- 2 tsp coconut oil
- Generous sprinkle smoked paprika
- Large pinch sea salt
- Add all the soup ingredients to a high powered blender until smooth, add water if needed and more salt to taste
- Heat a small skillet pan with oil on medium heat. Add the sweet corn, smoked paprika and sea salt. Toss for 3 minutes should still be tender.
- Ad soup to a bowl, top with the corn and fresh ground black pepper