Chilled Cucumber and Yogurt Soup

The Complete Vegetarian Cuisine by Rose Elliot 
 

Make the soup as described below for the Chilled Avocado Soup using a peeled, deseeded and cubed cucumber instead of the avocado and 2 cups plain yogurt or vegan yogurt and 2-3 tablespoons heavy or non-dairy cream instead of the stock.  Garnish the soup with chopped fresh mint. 
 

Donna Kitchen made the soup with a large hothouse cucumber (burpless) and used the yogurt but not the heavy cream:  So, you will need the onion, garlic, and lemon juice.  She did not use the vinegar, salt or pepper.  Final list of ingredients for the soup you are tasting:

1 large hothouse cucumber (5.0)

1 small onion, peeled and thoroughly chopped (5.0)

1 garlic clove, crushed (6.0)

2 tablespoons lemon juice (7.5)

To garnish: (optional)

1 tablespoon sour or nondairy cream per serving (3.0)

1-2 tablespoons snipped chives (6.0) or dill (5.5) or mint (6.0) 
 

Alkaline score from Dr. Baroody without garnish: 5.9

Alkaline score with garnish: 5.3

Weight watcher’s score without garnish: 0 points

Depending on garnish of cream, soup could be 1-3 points/serving.

Chilled Avocado Soup

One of the easiest soups to make, with a beautiful color.

To keep the color bright, make it no more than 1 hour in advance. 
 

2 large ripe avocados (6.0)   1 sm onion, peeled and roughly chopped

1 garlic clove, crushed   2 tablespoons lemon juice

1 quart light vegetable stock or water  1 tablespoon red wine vinegar (3.0)

Salt and freshly ground black pepper

To garnish (optional):

1 tablespoon sour or nondairy cream

1-2 tablespoons snipped chives 
 

1. Halve the avocados and remove the pits and skin.  Cut the flesh into chunks and puree in a blender or food processor with the onion, garlic, lemon juice and about a third of the stock or water.
2. Add the rest of the stock or water and blend again until very smooth.
3. Add the vinegar and season carefully to taste with salt and pepper, then pout into a bowl and cover.  Allow to cool, then chill.
4. Check the seasoning, then serve in chilled bowls, each topped with a swirl of sour or non-dairy cream and/or chives if you wish.