Chilled Cucumber Soup Garnished with Avocado Salad͟ and Lavender Honey-Yogurt

Simple to make without heated cooking…Cool and refreshing

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2014 Pietro Family Cellars Saugivnon Blanc, Napa Valley

PREP TIME: 25 minutes + rest in refigerator

INGREDIENTS

SOUP

4 English cucumbers, peeled, deseeded and roughly chopped
3 green onions, roughly chopped
2 cups vegetable broth, low sodium, chilled
2 Tbsp. Greek yogurt, plain
1 Tbsp. lime juice, freshly squeezed
1 Tbsp. fresh dill, lightly chopped
1 Tbsp. GC Napa Valley Natural Lemon Finishing Sea Salt
1 tsp. GC Napa Valley Natural Meyer Lemon Tellicherry Pepper

“AVOCADO SALAD” GARNISH

1 avocado, diced ½” pieces
1 English cucumber, diced into ¼” pieces
1 tsp. fresh mint, thinly sliced
2 Tbsp. fresh chives, thinly sliced
2 Tbsp. fresh dill, finely chopped
2 Tbsp. radish, sliced to match stick sized pieces (julienne)
1 Tbsp. GC Napa Valley Natural Lemon Olive Oil

“HONEY YOGURT” GARNISH

1 Tbsp. GC Napa Valley Natural Culinary Lavender Infused Honey
1/3 cup Greek yogurt, plain

TO PREPARE

Soup: Prepare 6-24 hours ahead. In a food processor or blender, combine all soup ingredients. Blend until smooth, then strain and discard any pulp and foam created by blending. Cover and refrigerate 6-24 hours to integrate flavors.
Garnish: Prepare before serving. Salad Garnish: In a mixing bowl, combine “Salad” garnish ingredients, gently mix and set aside. Yogurt Garnish: Warm Lavender Honey in small pot or microwave (only 5 seconds). In a mixing bowl, combine and whisk yogurt and warm Lavender Honey to a pourable consistency and set aside.

TO SERVE

Pour cucumber soup into the bowls. Use darker natural colors, clear glass or white bowls to set off the brilliant green color of the soup. Garnish top of soup with a tablespoon of “salad”, then add 2 teaspoons of lavender honey-yogurt mixture by the “salad”.