Cucumber Soup with Avocado and Grilled Jalapeno-Tomato Salsa - alive magazine
This dish is a study of contrasts. Light bodied, mild cucumber broth is paired with a hearty, smoky salsa to make it come alive. The avocado helps to temper the…
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Cooking tools:
- Grill
- Blender
- Fine-mesh sieve
- Skewer
- Pastry brush
- Potato masher
- Citrus press
- Oven
- Refrigerator
- Ladle
- Serving bowl
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 24 cherry tomatoes
- 1 large or 2 small jalapeno peppers
- 1/2 tsp (2 mL) extra-virgin olive oil
- 1 avocado, pitted and diced
- 1/2 lime, juiced
- 1/8 tsp (0.5 mL) ground cumin
- Sea salt, to taste (optional)
- 3 English cucumbers, peeled and seeded
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