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Tuesday, July 5, 2016

Cucumber- Avocado- Yogurt Soup

About six years ago Christine Datian had her yummy Cucumber-Avocado-Yogurt Soup recipe published in the online edition of Sunset magazine. She asked if I would post it here so you could ‘beat the heat’ of summer with this easy, no-cook dish. 
Enjoy this variation of traditional Armenian Jajik (chilled yogurt-cucumber soup)!
Christine Datian's Cucumber-Avocado-Yogurt Soup (Photo: Jennifer Martine, Sunset) 

Cucumber Avocado Yogurt Soup
Serves 4
Total time: 20 Minutes

Ingredients
4 cups plain low-fat yogurt or Greek yogurt
2 tablespoons minced fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
1 English cucumber, peeled and chopped
1 medium avocado, cut into 1/2-in. diced
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
4 teaspoons extra-virgin olive oil

Preparation:
Whisk together the yogurt, garlic, salt, spices, and two cups of cold water in a large bowl.  Add the cucumber, avocado, mint, and dill, stirring gently to combine.  Drizzle each serving with one teaspoon of olive oil.   Add more yogurt or cold water, if desired.

Sunset
Christine Datian, Las Vegas, NV,
JUNE 2010


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