I equate eating out on Monday nights to saying that I will have just one chocolate chip; it's inevitable that once I take that first sweet bite, I'm going to reach for another, i.e. continue the eating out pattern for the rest of the week.
To avoid the "chocolate chip" scenario, I've made it my goal to try out new recipes on Monday nights, like this one for chilled cucumber and avocado soup. I love how you can mix and match your own toppings!
Chilled Cucumber and Avocado Soup:
Makes enough for 4 as a main course
2 large cucumbers, peeled, seeded, and roughly chopped (about 1 to 1/2 pounds)
1/2 medium avocado, peeled and roughly chopped
1 small sweet onion, roughly chopped
1 cups sour cream
1/2 cup buttermilk
1 tablespoon each lemon verbena and lemon thyme
salt and pepper to taste
Toppings options: (as many or as little as you desire)
sliced beets or radishes
feta or goat cheese
Place all the ingredients for the soup in a blender or food processor and puree until super smooth. I use my Blendtec which makes it extremely smooth in no time. Depending on how silky you want your soup to be, you might have to pass it through a sieve a couple of times.
Refrigerate for about a couple of hours and serve cold.
Recipe from Tartelette
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