About six years ago Christine Datian had her yummy Cucumber-Avocado-Yogurt Soup recipe published in the online edition of Sunset magazine. She asked if I would post it here so you could ‘beat the heat’ of summer with this easy, no-cook dish.
Enjoy this variation of traditional Armenian Jajik (chilled yogurt-cucumber soup)!
Christine Datian’s Cucumber-Avocado-Yogurt Soup (Photo: Jennifer Martine, Sunset)
Cucumber Avocado Yogurt Soup
Serves 4
Total time: 20 Minutes
Ingredients
4 cups plain low-fat yogurt or Greek yogurt
2 tablespoons minced fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
1 English cucumber, peeled and chopped
1 medium avocado, cut into 1/2-in. diced
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
4 teaspoons extra-virgin olive oil
Preparation:
Whisk together the yogurt, garlic, salt, spices, and two cups of cold water in a large bowl. Add the cucumber, avocado, mint, and dill, stirring gently to combine. Drizzle each serving with one teaspoon of olive oil. Add more yogurt or cold water, if desired.