Last week we told you about the wonderful new cookbook by local food writer, April White, ‘The Philadelphia Chef’s Table‘. This week, we are happy to provide you with a glimpse into the book with a wonderful recipe from vegan hotspot, Vedge.
“This soup is inspired by one I ate in Nicaragua,” said Vedge chef-owner Rich Landau. “The minute I tasted it, I said, ‘This is on the menu the minute we get back.’ The key to the soup is the texture of the cucumber. It’s like shaved ice. That’s the food processor. If you made this with a blender, it would be a watery mess.”
We think this soup would be a great way to use up the last bit of cucumbers from your CSA or back yard garden. Bon Appetit!
Chilled Cucumber-Avocado Soup with Smoked Pumpkin Seeds
For the soup:
4 cucumbers, peeled, seeded, and chopped
1/4 cup loosely packed mint leaves
1/4 cup loosely packed cilantro leaves
1 ripe avocado, roughly chopped
1/4 cup white onion, chopped
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
2 tablespoons extra-virgin olive oil
1/4 cup vegan mayonnaise or sour cream
2 teaspoons Dijon mustard
Juice of 2 limes plus more as needed
11/2 teaspoons sea salt plus more as needed
11/2 teaspoons black pepper
1/2 teaspoon agave syrup or granulated sugar
1 cup water
For the pumpkin seeds:
1/2 pound shelled, raw pumpkin seeds
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt
2 teaspoons olive oil
Additional extra-virgin olive oil, as needed
To prepare the soup: Puree all ingredients in a food processor to a smooth, creamy consistency. Chill for 1 hour. Taste and adjust lime or salt as needed.
To prepare the pumpkin seeds: Preheat oven to 400°F. Toss pumpkin seeds with spices and oil and bake until seeds brown and become fragrant, 7 to 10 minutes. Set aside.
To serve: Pour soup into four bowls and garnish with pumpkin seeds and olive oil.