• Ingredients: 25
  • Serves: 4

Cucumber and avocado soup with tomato and basil salad with seeded chopped tomato, fresh lime juice, plain nonfat yogurt.


For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks.
  2. Step 2 Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth.
  3. Step 3 Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
  4. Step 4 Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl.

    For this step you will need

  5. Step 5 (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls.
  6. Step 6 Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.