What a refreshing and delicate beginning to any summer meal or a luncheon with friends. It is so easy to make that we had this as a starter on a weeknight. It is light and the avocado adds a wonderful creaminess to the soup. Garnish with Baked Tortilla Strips for a wonderful crunch. You can make them perÂ my recipe Baked Tortilla Strips or use a prepackaged kind. This will make 4 servings as shown. These are smaller portions not like a typical bowl of hot soup.
1 teaspoon of olive oil
1/4 cup of finely chopped red onion
1/2 teaspoon of sugar
1 English cucumber peeled, cut into 1 inch pieces
1 avocado skin and seed removed refer to one of our avocado techniques if needed
1/4 cup of Greek yogurt or sour cream
1/4 cup of cilantro
1/4 cup of lime juice (about 2 juicy limes)
1 teaspoon of kosher salt
1 teaspoon of chili powder
Baked Tortilla Strips
1 Roma tomato finely diced
Cilantro leaves to garnish (optional)
Make Baked Tortilla Strips per our recipe and set aside. In a small skillet heat oil over medium high heat. Add onions and sautÃ© until translucent. Add sugar and sautÃ© onions until caramelized. In a blender, add cucumber, avocado, yogurt, cilantro, lime juice, salt and chili powder and blend until smooth. Chill for about 30 minutes. Pour into 4 small glasses as shown or use martini glasses. Top with tomatoes, tortilla strips and a cilantro leaf.