I had a version of this luscious raw soup at Chef Andrew Spurgin’s Fibonacci’s Bistro and wanted to try to recreate it. I think I did him justice. His version had tiny sprigs of cilantro sprouts and some kind of Asian lime oil on top. It was absolutely delicious, rich and so flavorful.
About 4 servings
2 large cucumbers (or 3-4 Persian cucumbers)
1 large Reed avocado (or 2 small Haas avocados)
¼ C. (60 ml) salsa verde
1-2 sprigs of cilantro
1½ t. (3 g) kosher salt (omit for low-sodium diets)
½-1 t. (3 g) white pepper
1 clove garlic
citrus olive oil
Peel the cucumbers, cut off the ends, and slice them lengthwise. Remove the seeds using a grapefruit spoon.
Cut into chunks and place in the blender with the lime juice, the salsa, cilantro, salt, half the white pepper, and garlic. Blend on high until everything is pureed. You might have to stop a few times to re-distribute the chunks.
Once it’s pureed smooth, slice the avocado in half, remove the pit, and scoop the flesh into the blender, pureeing after each chunk is added. Taste and adjust seasonings, adding more white pepper if needed. Depending on how spicy the salsa verde is, you might need very little white pepper.
If you start with cold vegetables, this can be served immediately. Serve with a sprinkle of freshly ground black pepper and about ¼ t. citrus or lime olive oil on top.
Place plastic wrap directly on the surface of the soup if storing in the fridge to keep it from turning brown.
You might also enjoy this Greek version of a similar soup from my friend California Greek Girl.