The ingredients for this dinner might not look like much on their own—two cucumbers, a homely avocado, some plain yogurt, and dill—but once they’re whizzed together in the blender, everything changes.
I find that to be true for most recipes involving summer produce; just think about those ugly, beat-up heirloom tomatoes that make beautiful salads, for example. Even a plain vegetable like a cucumber (admittedly not my favorite) can be transformed with just a bit of seasoning and complementary herbs.
The soup involves little more effort than chopping the cucumbers and dumping the rest of the ingredients in a blender. While the soup itself is vegetarian (and could be made vegan), we chose to eat ours with a few triangles of toast, piled high with salty prosciutto.
Cucumber-Avocado Soup with Prosciutto Toasts
Adapted from Real Simple
2 English cucumbers, peeled and chopped
1 avocado, pitted and peeled
1/2 c. plain low-fat Greek yogurt
2 tbsp. fresh dill, plus more for serving
1 tsp. grated lemon zest, plus 3 tbsp. fresh lemon juice
Kosher salt and black pepper
2 slices multi-grain bread, toasted
1 tbsp. unsalted butter
2 oz. thinly-sliced prosciutto
1. In a blender, purée the cucumbers, avocado, yogurt, 1 tbsp. dill, lemon zest and juice, 1 c. of water, 1/2 tsp. salt and 1/4 tsp. pepper until smooth. Adjust consistency with more water as needed and season to taste.
2. Spread the toast with butter and top with prosciutto. Sprinkle soup with remaining dill and serve alongside toast.
We’ve been having a terrible heatwave, which was finally mitigated by a powerful thunderstorm yesterday afternoon, but on Tuesday, when we ate this, the mere idea of turning the oven on caused my body temperature to rise by about 10 degrees.
Luckily, this soup was the perfect antidote and the leftovers were just as great yesterday, before our cooling storm arrived.