Garden of Eden Soup

Name: Garden of Eden Soup
Yield: MAKES ABOUT 5 CUPS
Ingredients: 1 large English or other thin-skinned cucumber, seeded and coarsely chopped; 1/2 cup plain yogurt, plus more for garnish; 1/4 cup loosely packed cilantro leaves; 3 tablespoons champagne vinegar, more as needed; 2 tablespoons freshly squeezed lime juice, more as needed; 6 large fresh mint leaves; 1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first); 1 large scallion, chopped into 1-inch pieces; Kosher salt; 3/4 cup water; 2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork; 1/4 cup extra-virgin olive oil; Thinly sliced chives, for garnish

December 22, 2011

This chilled soup always makes me imagine what summer in Eden must have been like: silky, verdant, bright, and refreshing. My only other need would be a glass of cava or vinho verde to go with it. The quality of your avocados is key to this recipe. Try to find the Haas or Bacon varieties from a domestic grower—the Fuerte ones from Chile (which are common in supermarkets) are too watery.

Recipe notes

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