VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ June 2008 Recipe

Avocado Soup

2 cups low fat buttermilk
1 cup yogurt, preferably whole milk
1 large avocado
1 cucumber, peeled and pitted
1 large clove of garlic
Sea salt and freshly ground pepper
3 slender scallions, white parts plus a bit of the green, finely minced
2 tbsp chopped dill
1 tbsp snipped chives
1 tbsp minced marjoram or oregano
1 tbsp minced tarragon
1 tbsp chopped cilantro
1/2 jalapeno chile, seeded and chopped
Zest and juice of 1 lime
1/2 tsp agave syrup

Garnish
Finely sliced chives and chive blossoms
Thinly slivered radishes
Dill, mint and cilantro sprigs
1/3 cup shelled pistachios or walnuts

1. Puree the buttermilk, yogurt, avocado and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.

2. Mash the garlic with 1/2 tsp salt and stir it into the puree along with the scallions, herbs, chile and lime zest. Season to taste with salt, pepper, lime juice and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.

3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs and pistachios or walnuts.