Cucumber Avocado Soup + Dan Barber’s “The Third Plate,” Lessons for the Home Cook

Cucumber Avocado Soup + Dan Barber’s “The Third Plate,” Lessons for the Home Cook

Ready to put down the whisk for a minute and geek-out with me, foodies? I just finished Dan Barber’s “The Third Plate,” the foodie book a the top of my summer reading list because of its focus on sustainability and because it got fantastic reviews from everyone from iconic food writer and editor Ruth Reichl to the Washington Post, who said “Not since Michael Pollan has such a powerful storyteller emerged to reform American food.”

Barber, the recipient of several James Beard Foundation awards including Top Chef in 2009, has long advocated farm-to-table, local eating. His articles on food and agricultural policies have appeared in Food & Wine, Saveur, and Gourmet and his restaurant, Blue Hill at Stone Barns serves seasonal produce grown on-site at Barber’s Tarrytown, NY Stone Barns Center for Food  and Agriculture  or other  Hudson Valley farms.

Ingredients

  • 11 large cucumbers (about 8 pounds), divided
  • ¼ cup honey, divided
  • ¼ cup rice wine vinegar
  • 1 ripe avocado, peeled and seeded
  • 2 teaspoons chopped fresh dill
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Dill sprigs (optional)
Read the whole recipe on three beans on a string