This soup comes with its own Enya soundtrack.
Go ahead. Laugh at me. You always do.
That’s something you and Mr. Hausfrau have in common.
But, I’m sticking to my guns. I tell you, as I lapped my spoon through that velvety-cool, dilled, green stuff, I could hear it: “Slurp away, slurp away, slurp away.”
What do you mean that’s not how it goes?
Whatever. Let’s not get caught up on lyrics and get skinny dipping in this soup.
This soup is a spa day. It’s afternoon picnics. It’s light breezes and whispering blades of grass. The ruffled hem of your skirt flirting around your calves.
(Oops, you forgot to shave. Make it a maxi skirt. It’s flirting around your hairy ankles.)
It’s dinner in the summer when the kitchen is so darned hot already and who needs to add insult to injury with a boiling pot?
It’s cucumber, avocado, dill, olive oil, cashews, and lime. In a blender. Whizz it. Watch it grow, fluffed and creamy, crawling the jar. Pour it into your bowl. Something special and pretty.
(Unless you’re serving it to a boy. Then put it in a beer stein.)
Savor the sweet sloshing sound of it. Garnish. Whatever sounds good. Cucumber. Watercress, if you’re fancier than me.
(Which is highly likely.)
And then – you guessed it – just slurp away.
2 1/2 cups chopped cucumber
1 large avocado
1/4 cup raw cashews, soaked 6 hours and drained
1 tablespoon olive oil
1/2 cup water
2 tablespoons lime juice
2 teaspoons dried dill
1/2 teaspoon salt
Combine all the ingredients in a high speed blender and blend until smooth. Serve or store in the refrigerator in a tightly covered jar for 24 hours.Pin It