This cucumber soup is an updated version of cold borscht soup, originally brought to the United States by Eastern European Jewish immigrants. The dish became so synonymous with Jews that the customary vacation area of New York Jewry–the Catskills–became known as the Borscht Belt.The traditional cold borscht soup is most frequently made with beets. Yet the dish can also be made of a yeasty drink called kvass, with yogurt and tomatoes, or with cabbage. Incredibly easy to make, this soup is perfect for a quick summer dinner or to start off a Shabbat lunch. Using a homemade fresh salsa as a garnish will add a spark of color and contrasting texture.
1 Tablespoon lime juice
soy or skim milk, or water, to think soup if necessary
1 8-oz. container plain, low-fat or non-fat yogurt
1/2 avocado, ripe (you can also use a whole avocado if you really love avocados)
2 medium cucumbers, unpeeled (best to use organic or English cucumbers)
salt and pepper to taste
Peel cucumber and scoop out seeds with a spoon. Chop coarsely and add to blender.
Remove pit and scoop out avocado flesh and add to blender with cucumber. Add yogurt, lime juice, salt, and pepper and blend until smooth, about 1 minute. If soup is too thick, add milk or water in small increments to thin soup to desired consistency. Taste and adjust seasonings.
Refrigerate until ready to serve. Garnish with salsa.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.