Chilled Cucumber Avocado Soup & Cauliflower Prosciutto Flatbread
- 2 large cucumbers, peeled, seeded, and roughly chopped (about 1 to 1/2 pounds)
- 1/2 medium avocado, peeled and roughly chopped
- 1 small sweet onion, roughly chopped
- 1 cups sour cream
- 1/2 cup buttermilk
- 1 tablespoon each lemon verbena and lemon thyme
- salt and pepper to taste
- fresh herbs
- sliced beets or radishes
- feta or goat cheese
- shaved parmesan
- Pizza dough for one 16-inch pizza stone
- 1 to 1 1/2 cups thinly sliced cauliflower
- 4 oz finely chopped prosciutto
- 1/4 cup finely grated parmesan
- olive oil
- 1 tablespoon cornmeal
- salt and pepper to taste
- fresh thyme to garnish
- Produce
- Avocado, medium (1/2)
- Beets or radishes (1)
- Cauliflower (1 cups)
- Cucumbers, large (2)
- Each lemon verbena and lemon thyme (1 tablespoon)
- Herbs, fresh (1)
- Sweet onion, small (1)
- Thyme, fresh (1)
- Meat
- Prosciutto (4 oz)
- Cooking & Baking
- Cornmeal (1 tablespoon)
- Olive oil (1)
- Pizza dough (1)
- Salt and pepper (2)
- Dairy
- Buttermilk (1/2 cup)
- Feta or goat cheese (1)
- Parmesan (1)
- Parmesan (1/4 cup)
- Sour cream (1 cups)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published August 6, 2012 (6 months ago).
96 people saved this recipe.
