The Recipe ReDux: Cucumber Avocado Soup with Moroccan Chickpeas

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As the umpteenth another heat wave hits the East coast (I swear I’m spending more time inside than out this summer), it’s the Recipe ReDux to the rescue! This month’s theme is “No Cook Meals” featuring fresh fruits, veggies, herbs or just about anything that’s blossoming away this time of year on this end of the globe (our Aussie ReDux-ers are always game when we throw them these Northern Hemisphere seasonal themes – like when Emma @ The Scoop on Nutrition had to improvise indoors for our grilling theme last June – quite successfully, I might add.)

But back to no-cook meals. I immediately thought of one of my favs, panzanella, but Serena already has an amazing Roasted Broccoli Panzanella Salad post. So, I then decided on a soup featuring cucumbers, avocado, scallions and mint. I did a recipe trial run BEFORE the Wall Street Journal “Off Duty” section did a big spread on all things cucumbers, including, of course, a similar cucumber avocado soup.

Cucumber Avocado Soup with Moroccan Chickpeas

So, I went back, tweaked it a bit and figured my version need a little something extra. EA @ The Spicy RD can attest to my smoked paprika obsession which I decided to pair with chickpeas that I always have in the pantry (dietitian’s confession – I use canned beans instead of dried – but my excuse is this is a no-cook recipe!)

The Recipe ReDux: Cucumber Avocado Soup with Moroccan Chickpeas

Makes 4 servings

Ingredients

    For the soup:
  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 1 avocado, pitted and scooped out
  • 2 scallions, green and white parts chopped
  • 1 cup buttermilk
  • 1/4 cup mint leaves
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mascarpone cheese
  • For the chickpeas:
  • 1 (15 ounce) can garbanzo beans or chickpeas, drained and well rinsed
  • 1/4 cup diced red onion
  • 2 tablespoons mint leaves, finely chopped
  • 1/2 teaspoon smoked paprika
  • Garnish:
  • Mint leaves
  • Extra virgin olive oil

Directions

  1. Add cucumbers, avocado, scallions, buttermilk, 1/4 cup mint leaves, lime juice, salt and pepper into blender.
  2. In a small bowl, whip together yogurt and mascarpone cheese. Spoon half of mixture into blender, saving the other half for garnishing finished soup.
  3. Blend all ingredients until pureed.
  4. In another bowl, mix together chickpeas, red onion, 2 tablespoons mint and smoked paprika.
  5. To serve, ladle 1 cup of soup into 4 bowls. Top each bowl with 1 tablespoon of yogurt/mascarpone mix, 6 tablespoons of chickpeas, a mint leaf and a drizzle of olive oil.
http://teaspoonofspice.com/2012/07/the-recipe-redux-cucumber-avocado-sou-with-moroccan-chickpeas/

Now this soup is pretty versatile, you could omit the avocado (but why would I even suggest that?), use basil instead of mint, chives instead of scallions, more/less buttermilk and/or yogurt, water as the liquid to make it vegan, salsa instead of chickpeas for a topping – really, endless no-cook versions here!

Cucumber Avocado Soup with Moroccan Chickpeas

As long as my weekly CSA share keeps giving me cucumbers, I’ll be making this soup. What’s your favorite no-cook meal this time of year?



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Comments

  1. says

    I was thinking of making a cucumber avocado smoothie, but I love the sound of this savory soup, and the topping of protein-rich chickpeas!

  2. says

    Love, love, love this (even if you do use canned beans :-). Really great combination of flavors, and you can absolutely bet I’ll be making this, as it is the PERFECT excuse to use my new bottle of smoked paprika :-)

  3. says

    Yum yum yum! All my favorite flavors: smoked paprika, mascarpone cheese, avocado, Greek yogurt….this looks fantastic! I laughed at EA’s comment. I used canned beets in my recipe this month to keep with the spirit of the theme :p

  4. says

    ah, i’m loving the electric color of this dish! Makes you wanna slurp it up.. I’m going to have to give this one a try. I’d like to taste test cucumber recipes since cucs are not one of my favs, but I bet the avocado and chickpeas would spice things up! also, i almost ALWAYS buy canned beans (unless i’m really trying to bargain shop)… of course the low/no sodium and do a double rinse/drain…You really just cannot beat the convenience and the heat :)

  5. says

    Your soup looks fabulous! I’ve been on a chick pea thing lately, so will definitely add this to my “recipes to try” pile. I, too, love smoked paprika; it’s my favorite spice right now. What’s not to love about your recipe?

  6. says

    Finally having a minute to look at some of the wonderful Recipe Redux posts; had 25 college wrestlers for dinner tonight. Looking for some simple but delicious meals for next week; I will start with yours!

  7. says

    Guilty of always having chickpeas in the cupboard too. I must confess that I’m not much of a cold soup lover Deanna but this has got my attention. Will try it in our summer. Bring in summer – just a little over winter here in Australia. Xx

  8. says

    I’m a sucker for anything with avocado. This recipe is perfect for a hot summer’s day. I don’t usually gravitate to cold soups, but this definitely appeals to me :) It’s on my to not-cook list.

    • says

      Thanks for spotting by and I look forward to poking around your blog too! (I see you’ve worked with Jackie Newgent – she rocks!)

  9. says

    Hey there! As obsessed as I am with avocados, I have never tried any kind of avocado soup. This one looks so refreshing. Makes me look forward to summer when I can get some fresh cucumbers. Definitely pinning this to make later this year :)

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