RECIPE: AVOCADO-CUCUMBER SOUP

Summertime is a time for soups. No, really it is. Chilled soups are a great option for summer but a) who the hell wants to cook when you can just chop and blend and b) they're the perfect light meal for any hot, sticky evening.

This evening in particular, I had all the ingredients (well, most of them), necessary to make Martha Stewart's Avocado-Cucumber Soup. Of course, since Martha's soup included shrimp (to which I am allergic), I made a few adaptations, but look at the outcome:
I think it was well worth it, don't you?

Dom's Avocado Cucumber Soup (serves 2)
Recipe adapted from Martha Stewart
Ingredients:
- 3/4 of an English cucumber
- 1 ripe avocado, pitted and coarsely chopped
- 2 1/2 Tbsp lime juice (this is a lot but I REALLY like lime)
- 1/4 cup plain yogurt
- 1 green onion, coarsely chopped
- 1 cup ice water
- 1/4 tsp - salt
- pepper, to taste
- 2 Tbsp - corn kernels (optional, for garnish)

Directions:

1. Divide the cucumber in thirds and coarsely chop two-thirds. Finely dice the remaining third and set aside.
2. Combine coarsely chopped cucumber, avocado, yogurt, lime juice, green onion, ice water, salt and pepper in your blender or food processor of choice. (Note: I chose the Magic Bullet. It's also the only blender/food processor I have.)
3. Taste. Season some more if necessary.
   
4. To serve: Ladle soup into two separate bowls. Sprinkle corn kernels and reserved diced cucumber on top. Drizzle with extra virgin olive oil, if desired and crack over some fresh pepper.

Now go make it and enjoy!