Cucumber Avocado Soup

Veggies become creamy and refreshing in this chilled soup. Serve with low-sodium corn chips or crackers.

Yield
12 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
Milk (optional if yogurt is omitted)
Equipment List
Blender
Cutting board and knife
Large bowl or pitcher
Ladle
Ingredients
2
avocados, pitted & peeled
1 large
cucumber, peeled & seeded if not an English cucumber
2
lemons or limes, zested & juiced
1/2 bunch
cilantro or mint, stemmed & chopped
1 cup
cold water
1/2 cup
plain yogurt (optional)
1.5 tsp
salt
1/4 tsp
ground black pepper
Instructions

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.

  

Source: Nicole Fetterly, RD

Cucumbers
Cucumber Avocado Soup