It’s funny the things you remember about your grandparents. Every summer, my grandpa (or Pappo, as I called him) kept a glass bowl of this cucumber concoction in the fridge. The concoction consisted of sliced cucumbers, sliced white onions, white vinegar, buttermilk, salt, and pepper. As a child, I wouldn’t go near it. It just looked weird to me (not to mention it had raw onions in it, which I absolutely wouldn’t touch as a kid). As I’ve gotten older, though, I’ve found I sometimes expect to just magically find this concoction sitting on my refrigerator shelf when I open the door. I’m not sure why; maybe it’s Pappo’s way of sticking around.
This easy chilled soup brings those flavors back and is every bit as easy and refreshing as that cucumber salad was to my Pappo. The recipe doesn’t yield a large batch, but trust me when I say it does serve two. You won’t need a huge bowl of the tangy mixture to satisfy your craving for a healthy and cool summery treat. It might even satisfy your craving for a summer memory…
Chilled Avocado Soup
from “Martha Stewart Living”, August 2009
1 English cucumber, peeled, seeded, and cut into chunks
1/2 avocado, peeled and pitted
1/2 c. low-fat buttermilk
1 small garlic clove
1 TBSP fresh lemon juice
salt and pepper, to taste
1. Place all ingredients except salt and pepper in a blender or food processor. Taste and season with salt and pepper. Thin with water, if desired.
2. Refrigerate for at least one hour. Serve with diced cucumber or lemon curls as a garnish, if you wish.