Happy Monday! If like me you had a weekend of too much drinking, eating out, dancing and not enough sleep, this Cucumber, Avocado & Sweet Pea Chilled Summer Soup will invigorate you and make you feel like you are doing something good for yourself.
A few weeks ago there was a debate about whether or not adding peas to guacamole was a good idea. I don't really care what you do, but I don't want peas in my guacamole. The debate made me think, however, about using creamy avocado and sweet peas in a dish together: a chilled soup came to mind. I added a few other ingredients to a blender, and voila!
Cucumber, Avocado & Sweet Pea Chilled Summer Soup
2 cucumbers, peeled, seeded, roughly chopped
1 avocado (halved, pit removed, flesh scooped out)
1 cup frozen peas, defrosted, plus more for garnish
1/2 cup Greek yogurt
salt & pepper to taste
garnish: chopped pistachios, chili oil, chopped chives, defrosted peas
1. Add the first 4 ingredients to a blender and blend till smooth. Taste and season with salt and pepper.
2. For best results, refrigerate the soup for about 30-60 minutes.
3. Serve the soup in bowls garnished with chili oil, chopped pistachios, a few peas and chives.