Serves 4 to 6
Prep Time 20 minutes
Chill Time 1 hour or longer
1 head garlic
2 teaspoons olive oil
1 avocado, cut into halves
4 green onions, finely chopped, using both whites and greens
1 ½ cups chicken broth
½ cup plain Greek yogurt
½ cup sour cream
2 teaspoons coarsely chopped fresh dill weed
Salt and pepper
Cut ¼ inch off the top of the garlic head, revealing the individual cloves. Place cut side up in a microwave--safe ramekin. Spoon 2 teaspoons olive oil over the top. Microwave on High for one minute. Turn the garlic over. Microwave for one minute longer. Gently pierce the garlic with a fork. If the garlic is not soft enough for the fork to pierce, microwave for 15 to 30 seconds longer. Let stand until cool. Squeeze the roasted garlic from four of the garlic clove skins into a bowl reserving the remaining roasted garlic for another purpose.
Cut twelve paper--thin slices from one of the cucumbers and reserve for garnish. Peel the remaining cucumbers. Cut into halves lengthwise an scoop out the seeds. Chop the cucumbers coarsely.
Scoop out the pulp from the avocado and process in blender until pureed. Add the chopped cucumbers, green onions, broth, yogurt, sour cream, dill weed and roasted garlic and puree until smooth. Season to taste with salt and pepper. Chill, covered, for 1 hour or longer. Pour into soup bowls and garnish with the reserved cucumbers.
The Junior League of Wichita will host it’s first annual Kitchen Tours: A pinch of hope, a dash of design Sunday, May 5, from 1:00-4:00 p.m.at exclusive homes in east-side city neighborhoods.