Cucumber Avocado Soup
Veggies become creamy and refreshing in this chilled soup. Serve with low-sodium corn chips or crackers.
1. Cut one avocado and ½ of the cucumber into a small dice. Set aside.
2. Place all remaining ingredients in blender and puree until very smooth. Transfer to serving bowl or pitcher then mix in the diced avocado and cucumber.
3. Cover and refrigerate for 45 minutes until chilled.
Note: Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.
Source: Nicole Fetterly, RD