Chilled Avocado and Cucumber Soup with Coconut Milk and Tahini Drizzle

Ingredients

• 2 English Cucumbers (long, thin with a dark green skin)
• 2 Ripe Avocados
• Juice from 1 lime (or to taste)
• 4 Scallions, 3 finely chopped for soup, 1 finely chopped and reserved for garnish
• 1 cup unsweetened coconut milk
• Water, (as needed to thin)
• Salt
• Tahini Drizzle:
• 3/4 cup full fat, Greek yogurt
• 2 tablespoons unsweetened coconut milk
• 2 Tablespoons tahini*
• 1 Tablespoon lemon juice (or to taste)
• Salt

Instructions

1. Serves 4
2. Peel the cucumbers and slice in half lengthwise. Scoop out the seeds, roughly chop and place in a blender.
3. Cut the avocados in half and remove the pit. Scoop out the flesh and place in the blender with the cucumber.
4. Add the chopped scallion, coconut milk and lime juice. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until chilled.
5. To make the Tahini drizzle, mix all the ingredients together in a bowl, adjusting the quantities according to taste.
6. When ready to serve, spoon the soup into bowls or glasses. Drizzle tahini mixture over the surface and garnish with reserved scallions and chopped fresh cilantro.
7. Ingredient Note:
8. *Tahini is a paste or “nut butter” made from ground, roasted sesame seeds. It has a light brown color and a strong, almost bitter, nutty flavour. Most people know it as a main ingredient in classic hummus but it has unlimited possibilities. A couple of spoonfuls blended into yogurt makes the base for any number of salad dressings or sauces and added to burgers or a meat loaf gives body and heft. Tahini also shows up in desserts, mixed with honey or halvah or chocolate to make cookies and cakes.