This recipe from Sarah Britton (Naturally Nourished) features Dukkah, an Egyptian herb, nut and spice mix, to amp this refreshing blend of cukes, avocado and herbs! Try it with whatever fresh herbs you have on hand.
CHILL OUT Cucumber & Avocado Soup
2 cucumbers, flesh scooped out
2 avocados, flesh scooped out
3 T lemon juice
⅔ C packed mint leaves
1 t salt 1 T olive oil
¼ C chopped fresh chives
¼ C chopped fresh parsley
1 C water
Dukkah (Egyptian herb. Nut, and spice mix)**
In a blender, combine all the ingredients except for the Dukkah, until as smooth as possible. Season with salt if needed and strain if necessary. Chill for at least 2 hours befory serving and serve cold, topped with Dukkah!
**Dukkah: Roast 1 cup raw hazelnuts at 325 for 20-30 min. When cool, rub together to remove skins and add to a food processor. Add 1 T coriander seeds and 1 ½ t cumin seeds to a dry, preheated skillet over medium heat.Stir often until fragrant, 2 mins. Remove, let cool, and grind with 1 T black peppercorns in a mortar and pestle or coffee grinder. Toast ½ C sesame seeds in the same skillet until fragrant and they begin to pop, about 2 mins. Add sesame seeds to the hazelnuts and process until chunky-sand-like consistency. Add ground spices and 1 t salt to hazelnut-sesame and pulse once more to combine.
Sarah Britton - Naturally Nourished