To accompany my leek galette, I made two side dishes.
The first was a simple heirloom tomato salad.
This is why farmers’ markets rock.
To make this, I just diced up about 2 pounds of a bunch of varieties of heirloom tomatoes, and tossed them with some torn up basil leaves, olive oil, a splash of red wine vinegar, and some salt and pepper.
The second was a chilled cucumber avocado soup. I made it a few hours in advance and was worried it would turn brown, but it stayed pretty and green all day long in the fridge. It took me a while to find this recipe, which comes from the Washington Post, as it seems lots of avocado soup recipes have chunks of things like corn in them. I wanted something smooth and creamy, and this one fit the bill perfectly.
I’m reprinting the original recipe, however I only prepared about half of it, using just 2 large avocados and one cucumber.
2 medium cucumbers peeled, seeded and quartered, with 8 thin slices reserved for garnish (may substitute seedless cucumbers)
5 avocados, flesh mashed slightly
4 cloves garlic, crushed
4 scallions, roughly chopped, both white and light-green parts
4 tablespoons chopped cilantro
2 lemons (juice only)
1 to 2 cup plain whole-milk yogurt
3 to 4 cups cold water
In a food processor or blender, puree the cucumbers and avocados just until smooth. (If using a blender or small food processor, puree in batches.) Add the garlic, scallions, cilantro and lemon juice and pulse just to combine.
Add 1 cup of the yogurt and a little bit of the water to adjust the texture. At this point, the recipe recommends that you keep adding yogurt and water with the motor running, pulsing it as needed and salting to taste. Since I knew mine would be sitting in the fridge all day and it tasted plenty yogurty enough, I stopped adding those things. Instead, I threw in 5 or 6 ice cubes to keep it ice cold. By the time it was ready to serve, most of the ice had melted completely, and I was able to remove the others. I then whisked in just an extra couple tablespoons of water to thin the soup out a bit more.
Give it a taste before serving as this soup really needs salt to taste good.
To serve, divide among individual bowls and garnish with cherry tomatoes, cucumbers, dill, cilantro or whatever you’d like.