Avocado, Cucumber And Fennel Soup
Flesh from 1 ripe avocado
1 large cucumber, chopped (unpeeled)
½ large fennel bulb (tough outer layer removed), cored and chopped
2 tablespoons Greek-style yogurt (may substitute coconut yogurt)
¼ cup fresh lemon juice, or more as needed (from 1 large lemon)
¼ cup ice cubes
½ cup cold water, or more as needed
½ teaspoon kosher or sea salt, or more as needed
¼ teaspoon freshly ground black pepper
Few fresh dill fronds
Few sprigs of fresh basil
½ jalapeño pepper, stemmed, seeded and chopped
¼ cup hulled, unsalted pumpkin seeds, toasted (pepitas)
Extra-virgin olive oil or avocado oil, for drizzling
Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it's your preferred consistency. Taste, and add more lemon juice and/or salt, as needed.
To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil.
Note: Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching. Cool completely before using.
Serves 2 to 4 (makes about 4 cups)
Nutrition (based on 4 servings) | Calories: 210; Total Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 160 mg; Carbohydrates: 16 g; Dietary Fiber: 7 g; Sugars: 5 g; Protein: 8 g.
(Adapted from "A Modern Way to Cook," by Anna Jones. Ten Speed Press, 2016.)