Spicy Avocado Cucumber Soup
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
Ripe and firm avocados – 1 big(roughly chopped)
Cucumbers – 1 large (peel skin and chop it)
Jalapenos – 2 (and if you are a brave hearted add more)
Yogurt – 1 cup
Spring onions(only the white onions) – 1/4 cup
Garlic cloves – 3-4 nos
salt to taste
Lime juice from 2 lime
For Garnish-
Olive oil for drizzling
Green onions/Spring onions/Chives – few
Small pieces of cucumber
Red chile flakes
Instructions:
1. Place all the ingredients in a blender and blend into a smooth fine mixture. I got a thick soup, and I did not add water, which was best. It was filling and satisfying and I had it for dinner. But if you want to thin down a bit add water or use buttermilk in place of yogurt.
2. Pour into serving bowls and chill it for 1-2 hours if you prefer to have it cold. Just before serving, garnish with all the ingredients mentioned under the list ‘for garnish’. Serve!
3. Since I preferred to not have cold soup, I decided to serve the immediately. The soup tasted good at room temperature as well.
A bowl of healthy and flavor packed soup is served!
Notes-
1. Make sure you use ripe avocados. Else your soup will turn out bitter. And there is no substitute for avocados for this soup!
2. Adding pepper powder to the soup is also an option if you don’t like jalapenos.
3. If you want thin consistency soup, you can substitute curd with buttermilk.
From currytrail.in