Avocado Cucumber and Buttermilk Soup

Avocado, Cucumber and Buttermilk Soup with Grilled Shrimp

Serves about 4 as a first course, 2 as a main dish
Inspired by Five and Spice

One of my favorite meals this past summer was on a super steamy June evening.  Melis was over and we wanted to cook without making my kitchen unbearably hot so we settled on this dish.  It was almost too hot to eat so we knew if this recipe failed, it would be no biggie.  It was the OPPOSITE of failure!  Instead, the result was a delicious, cooling meal. 

I know, I know....buttermilk sounds scary but it's not.  Buttermilk has the fat content of 1% milk, a tang like sour cream and the body of heavy cream.  It's every good thing.  I've always loved to drink it...I'm sure when I was little it was partially to gross people out, but I truly love it now.  BUT...don't be fooled...just because it SOUNDS decadent and creamy, don't try putting it in your coffee like my sister-in-law Tracy did.  It WILL be chunky.  Gross.

Melis and I decided to grill some shrimp to go with it.  We collaborated to come up with a quick marinade with a lime base.  The results were amazing.



Avocado, Cucumber and Buttermilk Soup
Serves about 4 as a first course, 2 as a main dish

This soup is creamy, cool and refreshing! 

• 1 medium cucumber, cut into chunks
• 2 ripe avocados, cut into chunks
• 1 1/2 cups buttermilk
• 1/2 tsp. salt
• dash of cayenne pepper
• juice of 1 lime
• chopped cilantro for garnish

Put the cucumber and avocado chunks into a blender.  Add the buttermilk, salt, cayenne pepper and lime juice.  Blend till it's completely smooth. 

Transfer to a bowl and cover with plastic wrap placed directly on the surface of the soup (to prevent discoloration).  Chill for 1-2 hours then place in bowls and garnish with cilantro....and grilled shrimp, if you desire.


Quick (or so) Grilled Shrimp Marinade
Serves 4 (or so)

This recipe is VERY precise.  NOT.  Play with the amounts...I'm fairly certain you can't go wrong.

 

• juice of 2 limes (or so)
• 1/3 cup of olive oil (or so)
• salt (to taste)
• a pound of peeled and deveined shrimp (or so)

Combine liquid ingredients in a bowl.  Add shrimp and marinate for 15-30 mins (or so).  Drain and grill till shrimp is cooked.

Pile shrimp on top of or next to your chilled avocado, cucumber and buttermilk soup, crack a cold beer and enjoy it all in moderation (or so).


~Julie