Tuesday, May 12, 2009

Green Tea Cucumber & Avocado Soup

Last night I taught a hands-on cooking with tea class at Chef's Catalog cooking School in Colorado Springs, CO. The group was fun and eager to learn how to incorporate tea into different recipes. The following refreshing cold soup not only cleanses the palette and is easy to make but is healthy and always 'Simpy Tea-licious'.

Green Tea Cucumber & Avocado Soup

  • 3 cucumbers, peeled, & cut
  • 3 avocados, peeled, pitted & cut
  • 1 1/2 cup plain yogurt
  • 2 limes, zest & Juice
  • 1 orange, zest & just
  • 2 TBS TeaSpot BOULDER BLUES Tea Leaves, grounded
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp black pepper
  • 2 TBS BOULDER BLUES Tea, steeped into a 1/3 cup concentrate
*Hot to make Tea Concentrate: Steep 2 TBS of tea in 4 ounces water at 175° for 3 min*

*Make Iced Tea / Conserve Tea Leaves: Re-steep same tea leaves in 24 oz water at 175° for 2 min & chill for 3 hours*

  1. Puree the cucumbers in a blender until completely smooth
  2. Add the avocados, yogurt, lime juice, BOULDER BLUES concentrate and blend until silky smooth 
  3. Add BOULDER BLUES and other seasonings and stir
  4. Chill thoroughly
  5. Optional: Serve each portion with a garnish of about one teaspoon of diced cucumber & a dollop of yogurt & herbs 

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