CHILLED CUCUMBER AND AVOCADO SOUP
2 cloves garlic, minced...
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded, and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or Sadkhin soup
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1. Cook garlic and onion with 2 tbsp of broth in a large saucepan over medium-high heat; stirring occasionally, until tender, one to four minutes. Add lemon juice and cook for one minute. Add 3 3/4 cups cucumber slices, the rest of the broth, salt, pepper, and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, six to eight minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Makes four one-cup servings.