| Did a friend forward this to you? Sign up here. Stay coolIt's been an unusually hot June, for most of the United States at least, with some cities hitting record highs day after day. I'm thinking of all my friends in the Pacific Northwest and hoping they're finding safe ways to stay cool. Meanwhile, readers tell me they're already growing wary of their ovens. Sheet-pan meals suddenly don't sound as appealing! But it's not yet tomato season, so let's hold off on gazpacho. Instead, meet the silkiest, chillest green dream you've ever seen: Avocado, Cucumber and Fennel Soup. I was originally saving this recipe for mid-August, but … it seems like just the thing for today. Avocados, cucumbers, fennel, yogurt, lemon juice, dill, basil and half a jalapeño — about 10 ingredients in all — get tossed into a blender and blitzed until a smooth puree forms. The avocado delivers a luxurious creaminess while the cucumbers and fennel keep it light. Yogurt and lemon juice offer just the right amount of tang. You'll appreciate the fresh herbs and green chile as you eat it; they'll dance around in your mouth while you cool off, a reminder that with summer's sun comes some of the earth's most delicious offerings. It's a recipe adapted from Anna Jones's "A Modern Way to Cook." Jones suggests a topping of toasted pepitas, but I could see a swirl of yogurt, a splatter of chile oil, a few bonito flakes or paper-thin slices of cucumber filling in, to offer a contrast of taste or texture.  | Today's recipe |  Photos by Stacy Zarin Goldberg for The Washington Post; styling by Lisa Cherkasky for The Washington Post | Consider substituting about 5 ounces of canned coconut milk, creamy top and all, for the avocado — it adds a lightly fruity note to the soup. Not into fennel? Skip it and add more cucumber. You can substitute coconut milk, sour cream or buttermilk for the yogurt, if it's all you have on hand. Not into chiles? Omit the jalapeño. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 2 to 4 (about 4 cups)
Total time: 10 mins Ingredients - Flesh from 1 ripe avocado
- 1 large cucumber, chopped (unpeeled)
- 1/2 large fennel bulb (tough outer layer removed), cored and chopped
- 2 tablespoons Greek-style yogurt (may substitute coconut yogurt)
- 1/4 cup fresh lemon juice, or more as needed (from 1 large lemon)
- 1/4 cup ice cubes
- 1/2 cup cold water, or more as needed
- 1/2 teaspoon kosher or sea salt, or more as needed
- 1/4 teaspoon freshly ground black pepper
- Few fresh dill fronds
- Few sprigs of fresh basil
- 1/2 jalapeño pepper, stemmed, seeded and chopped
- 1/4 cup hulled, unsalted pumpkin seeds, toasted (pepitas; see NOTE)
- Extra-virgin olive oil or avocado oil, for drizzling
Steps1. Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it's your preferred consistency. Taste, and add more lemon juice and/or salt, as needed. 2. To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil. NOTE: Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching. Cool completely before using. Adapted from "A Modern Way to Cook," by Anna Jones (Ten Speed Press, 2016). Tested by Joe Yonan. Nutrition information per serving (based on 4): Calories: 210; Total Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 160 mg; Carbohydrates: 16 g; Dietary Fiber: 7 g; Sugars: 5 g; Protein: 8 g.  | Dessert | 🎧 "Tragic" by Jazmine Sullivan.
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