Cucumber-Yogurt Soup with Avocado

Cucumber-Yogurt Soup with Avocado
Photo by Scott Phillips

Ingredients

  • 1 tsp. kosher salt; more to taste
  • 1 large (8-oz.) white onion (preferably sweet), peeled and quartered
  • 1 lb. cucumbers, peeled, seeded, and cut into big chunks
  • 1 medium-size ripe avocado
  • 1-½ cups plain yogurt (preferably whole-milk)
  • 3 Tbs. extra-virgin olive oil
  • 1 to 2 cloves garlic, minced
  • + 5 more ingredients
    • Freshly ground black pepper
    • ¾ tsp. ground cumin (preferably toasted and freshly ground)
    • 1/3 cup loosely packed fresh basil leaves
    • 2 to 3 Tbs. fresh lemon juice
    • 2 Tbs. fresh mint leaves

Put the onion chunks in the food processor; pulse to chop finely. Scoop into a sieve, rinse under cold water, and set aside to drain. Put the cucumber chunks in the food processor; pulse to chop finely. Add the drained onion and pulse to combine. Set aside 3/4 cup of the cucumber-onion mix to sti...

View full recipe at Fine Cooking

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