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Kitchen Harvest, Inc.

 

Kitchen Harvest, Inc.

Drexel Hill, PA 19026

Chris@MyKitchenHarvest.com

 

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Chilled Avocado-Cucumber Soup

July 30, 2016

Too hot to cook?  Too many cucumbers in the garden?  Perfect! Try this refreshing soup for lunch!

 

Chilled Avocado-Cucumber Soup

 

Ingredients:

  • 2 cups cucumbers, peeled & seeded, cut into 1/4" cubes

  • 2 avocados, pitted & peeled

  • 1/2 cup low-fat, plain yogurt

  • 3 Tbl lime juice

  • 1 jalapeno, minced

  • 1/2 c. sliced scallions

  • 2 Tbl chopped cilantro

  • 2 cloves garlic, chopped

  • 1 cup ice water

Directions:

  1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, halapeno, garlic scallions, 1 Tbl cilantro, water, 1 1/2 tsp salt and 1/4 tsp pepper. Puree until completely smooth. Transfer to a large bowl.

  2. Cut remaining avocado into 1/4" cubes. 

  3. Stir avocado and remaining cucumber into soup.  Thin with 1/2 to 1 cup ice water, as desired.  Season with salt & pepper. Chill at least 1 hour before serving.

  4. Garnish with cilantro.

*Optional - garnish with grilled shrimp.

 

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