Recipe Ingredients
For the soup:
- 2 cups plain Greek yogurt
- 2 cups water
- 3 medium avocados, peeled and roughly chopped, about 2 cups
- 2 medium Persian cucumbers, roughly chopped, about 1 cup
- 4 green onions, end trimmed and roughly chopped, about 3/4 cup
- 2 medium garlic cloves, roughly chopped
- 3 tbsp. red wine vinegar
- 2 tbsp. extra virgin olive oil, plus more for garnish
- 1 1/2 tsp. kosher salt
- 1 1/4 tsp. ground cumin
- 1 tsp. unrefined granulated sugar
- 1/2 tsp. freshly ground pepper
For the Cashew-Cilantro Spread:
- 1 small jalapeño
- 1/2 cup raw unsalted cashews
- 1/4 cup extra virgin olive oil
- 2 medium garlic cloves
- 1/2 tsp. honey
- 1 1/2 cups packed fresh cilantro (leaves and stems)
- 1/2 lime, juiced (or more, to taste)
- Kosher Salt, to taste
- 12 (1/2-inch) slices baguette, toasted, for serving
- 3 oz. cream cheese, softened to room temperature for serving
- Juice of 1/2 lime
Recipe Directions
For the soup:
Combine all ingredients in a blender or food processor (you may have to do this in batches). Process on high until very well blended and smooth, and aerated, about 5 min. Transfer mixture to a nonreactive bowl and refrigerate until thoroughly chilled, at least 2 hrs. Meanwhile, make the puree. (Soup can be made up to 2 days ahead of time; store refrigerated in an airtight container.)
Before serving, whisk the mixture to combine, taste, and add more vinegar, sugar, salt, or pepper, as desired.
For the Cashew-Cilantro Puree:
Turn a gas burner on medium heat and char the jalapeño, turning frequently, until blackened and slightly collapsed, about 5 min. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeños and remove the seeds and ribs. If you like spice, add half the seeds and ribs, or taste and adjust to your liking.
Combine jalapeño, nuts, oil, garlic and salt in food processor and process until mixture is very creamy and light white. Add cilantro and lime and pulse until just evenly combined and mixture is light green. Taste and add more honey, lime, or salt as desired. (Can be made up to 2 days ahead. Store covered in the refrigerator until ready to use.)
To Serve:
To serve, topping each with toast about 1 1/2 tsp. of the cream cheese and 1 tbsp. of the spread. Before serving the soup add the juice of half of a lime, stir through. Taste and season. Divide soup among serving bowls, drizzle with additional olive oil, and serve toasts on the side for dipping.
