i remember asking my mom if we were rich once. she immediately pshaw’d it off, and claimed that we were solidly middle class. we, of the affluent silicon valley cohort, with a sturdy house to call home, with insurance and cars and opportunities and good health. would my family qualify for the richest in the world, or even the us? probably not. but do we have privilege? yes.
there’s one guy in my linkedin network whose posts always run along the lines of, “trust the system.” as in, wait your turn, work hard enough, and you will get what you deserve. which sounds awesome, sure. but what about someone who can work as hard as they might, scrimp and save and be an upstanding citizen, and yet still not have the opportunities my peers and i get? i’ve lived in a bubble and haven’t felt discriminated against despite my status as both a racial minority and a woman, and but what about those who fall in those categories (or don’t) and don’t get the chance to do what they need/want to?
and i know the world will never be fair. if everything is perfectly equal, welp, that sounds fishy and scifi blockbuster-esque. but i think as someone with privilege, i owe it to the world to make it a tiny bit better. so use your privilege. volunteer to coach a kids’ sports team. help run the bingo booth at your temple’s annual summer festival. or do the whole food is love thing: find something like cake4kids, or drop off a batch of this avocado cucumber soup with mango salsa to someone who needs it.
this soup is mild and creamy, from both the avocado and feta. the tomato adds texture and the basil adds even more freshness aside from all the other great produce. i love sweetness in everything, so corn and mango works well here. and lest you think that there’s no crunch here, the almonds (though crumbled pita chips also work great) add some.
1 year ago: Pesto Eggplant Zucchini Pasta, Thai Tea Vietnamese Coffee Cake
2 years ago: Panzanella, Caramelized Nectarine Cake
3 years ago: Eggplant with Chickpeas, Feta and Spicy Tomato Sauce, Layered Almond Shortbread Bars
4 years ago: Kimchi Tofu Dumplings, Happy Corn Day
Avocado Cucumber Soup with Mango Salsa
Avocado Cucumber Soup
- 2 large cucumbers roughly chopped
- 1 large avocado
- 2 scallions chopped
- lime or lemon juice, fish sauce, soy sauce, sesame oil and extra virgin olive oil to taste
- 1 cup mango peeled and cubed
- 1/2 cup tomato diced
- 1/2 cup corn kernels preferably fresh but frozen then thawed works too
- 1/2 cup cilantro or basil loosely packed and finely chopped
- 1 T extra virgin olive oil
- 1 T lime or lemon juice
- sliced almonds, pita chips, sesame seeds and/or crumbled feta for serving
Blend all the soup ingredients in a blender until smooth, adding enough water to achieve a creamy texture. Season with citrus, fish sauce, soy sauce, sesame oil and olive oil.
Toss the salsa ingredients together in a small bowl.
Transfer the soup to four serving bowls. Garnish with the mango salsa and toppings before serving.
Adapted slightly from Gena Hamshaw via Food52.
Peel the cucumber if you want a smoother soup base, or if your cucumber skin is bitter.