While my future husband was happily scarfing fry bread tacos in Colorado, I was sweating my 7th grade Home Economics class further north in Canada. To set the scene of my distress, it was the last month of the class and I had just managed to fail my sewing test; a wobbly threaded testament to my poor hand-eye coordination and impatience. My home budgeting project took a financial downturn when my teacher noted that my incorrect math had rendered my fictitious future self seriously overdrawn and facing financial ruin. Next up was the nutrition segment of the class. And it was cook or die. Knowing I had some serious ground to make up, I marshaled my resources and consulted with my Mother. With her menu guidance, I plotted a path to home ec redemption with a meal I hoped would awe my teacher and pass the class. Since my cooking expertise to that point had been largely limited to toast, it was a painful two-day introduction to cooking resulting in an jumbled menu of chilled cucumber soup, shepherd's pie, and dark chocolate mousse. I don't remember the meal being particularly yummy to my picky teenage palate, but the chilled cucumber soup had my teacher in raptures and won my respite from the shame of failing home ec.
Chilled cucumber avocado soup is my grown up rendition of that home ec redemption soup. In this summery soup, the avocado and yogurt provide a silky texture to highlight the light vegetal qualities of cucumber. This soup is a refreshing dish and can be ready in a flash for a starter or a light meal on its own.Read More