1/4cupchopped scallions including most of the darker green stalkabout 2 scallions
1/4cupcoarsely chopped watercress
1Tbspfresh lemon juice
3/4cupplain low-fat Greek yogurtI use Fage
big pinch cumin powder
big pinch cayenne powder
Pequin dried red pepper flakesoptional
1Roma tomatofinely chopped
1/2cupcoarsely chopped cilantro
1/4medium white onionminced
1/2avocado cut into chunks
drizzle olive oil
In a food processor purée all ingredients for the soup EXCEPT the pequin red pepper flakes until smooth. Adjust seasoning - you may find you prefer a little more lemon juice or salt.
Pour into a container, cover, and chill for at least 30 minutes, but ideally overnight.
Serve the pequin red pepper flakes separately for people to sprinkle on as they prefer. This kind of dried red pepper flakes are not very spicy, but instead add a nice smokiness to the soup for depth.
Mix the tomato, cilantro, onion, avocado, and jalapeño together, and toss with verjus and olive oil. Serve on the side.
Verjus is translated as green juice and is the juice extracted from underripe grapes. It's usually stocked with vinegars since it's frequently used as a mild alternative to vinegar. A little rice vinegar can be substituted if you can't find verjus.The 30 minute cook time is actually chill time in the refrigerator.NUTRITION INFORMATION (per serving) Calories: 69 Fat: 1.4 g Sodium: 67.1 mg Potassium: 229.3mg Carbs: 7.6 g Protein: 6.6 g Vitamin A: 5.4% Vitamin C: 9.5%