Jay’s Cold Cucumber & Avocado Soup

Jehinger Masud is originally from Pakistan, educated at Oxford and lives now in an area where we lived in the Loire Valley.  I met Jay at a brocante when I first came to France.  With his warm personality and worldly élan, he is a magnet to all.  His love of cooking was developed in Pakistan and one of my favorite memories is being served this soup, which he leaned on a trip to Iran.  He insisted, after bowls were filled, that we all take a handful of the golden raisins being passed, as well as sea salt.  Not a fan of any raisins, but the transformation of tastes with this addition was remarkable..  This is such a satisfying cold soup and Jay explained that in Iran, as well as Pakistan, there was no A/C and very hot humid seasons.. This soup hit the spot.  Can be a meal or starter, and when you eat it, think of rural France, on the terrace of Jay, watching the goats playing, the cows grazing, or the grapes getting plump.  Keeps for 2 days…

Each household has a different version but this is an approximate of the one from Jay..

Have ready 12 Persian baby cukes best from Trader Joe, ends removed and chunked (is it not ironic that the Persian soup now has Persian cukes sold here) 4 ripe, not over-ripe avocados, approx. 20 – 25 or so oz. of Greek Yogurt (I use FACE 5%), 1 chunked sweet onion, like Vadalia, 1/2 – 3/4 bunch of cilantro to taste (hard stems removed) and 1 T lime juice.  You will add some salt, but remember it is passed and about 1 teaspoon of cumin..   I cut off the ends of the cucumbers and cut them into large chunks.   (Not necessary to de-seed or peel.)  Cut the avocados into chunks and squirt with lime juice to avoid browning.. Process all, including onion chunks and cilantro, in batches.  Add ice water (about 1/2 cup) per each batch.  Depending on size of your processor container, this can be done in 2 or 3 batches.. If too thick, add more ice water.. No need to be precise in the divisions into the processor container, as it all goes together at the finish.  Chill well before serving.  

I added a touch of whimsy with skewered melon and mozzerella balls, and rolled proscuitto, but believe me, this is delicious alone..  Just don’t forget to pass those raisins!!!!!!!!!!