It’s here. Finally. The warm weather that makes me choose salad over mac & cheese and a run over hibernating with a book, blanket and glass of wine.
Ok, fine. Claiming the wine is seasonal is a total lie, I just switch from pinot noir to pinot grigio.
After a glorious weekend with some of my favorite, favorite people in New Orleans I came back craving some fruit, veggies, and generally detoxifying fare. (Eating your way through a foodie city and having a drink at every stop has that effect on anyone.) I had stopped daydreaming about fried alligator (which, by the way, is amazing) and was daydreaming about the chilled cucumber & yogurt soup from our last stop before the airport at Satsuma Cafe. If you ever find yourself in the Big Easy and want some healthy, organic fare that more than caters to the gluten free and vegan set, this is your spot. Don’t worry, their fresh wheat bread and bacon also seemed delicious. Truly something for everyone.
Since menus don’t come with recipes, I went by taste, feeling (I’ve been daydreaming about this, afterall) and took some inspiration from this one that added avocado, tracked down my a fellow NOLA survivor and comrade in detoxification, MHo. It was almost an after thought to pair it with some cajun shrimp tacos, but it was perfect. Nice and chilled to go along with a spicy summer dish was the perfect pairing. No offense to the shrimp, but this soup was the star.
It’s already healthy, raw, gluten free, and I think you could easily sub in some extra soft silken tofu for the greek yogurt to make it dairy free/vegan. Play around with the flavors – with everything in season right now, hit up your local farmers market and see what comes out of the blender!
|1 Medium Avocado, pitted and cored|
|1 Cucumber (seedless, or seeds removed)|
|½ Cup Fennel Bulb, chopped|
|1 Lime, peeled|
|6oz Plain 2% Greek Yogurt (I used Fage)|
|8-10 Fresh Mint Leaves|
|2 Large Radishes, greens included|
|2 tsp Sea Salt|
|1 tsp Ground Cumin|
|1 tsp Black Pepper|
Step One: Place everything in a blender
Step Two: Blend
Step Three: Chill – at least 30 minutes in the freezer or 2 hours in the fridge, but if you have time, give it 24 hours. You’ll be glad you did.
Step Four: Garnish like the culinary boss you are. Enjoy.
I love blender cooking.