Chilled Cucumber Avocado Soup is smooth and creamy, but without cream. It’s a good appetizer in the really hot weather, I like it with fish, whole grain salads or dairy for an extra light meal.
Chilled Cucumber Avocado Soup
Servings
4 Servings
Ingredients
- 2 medium cucumbers
- 1 large ripe Hass avocado
- 3 cups plain yogurt preferably Greek style
- 1 cup tomato juice
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 cup ice water approximately
- 4 lime slices
- pita crisps optional
Instructions
Preparation
- 1 Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into chunks and place them in a food processor. Process until the cucumbers are finely minced.2 Peel the avocado and add the flesh to the processor. Process until the mixture is smooth.3 Add the yogurt, tomato juice, lime juice and cumin and process until well blended. Refrigerate for at least one hour. Season to taste with salt and pepper. Thin the soup to the desired consistency with ice water. Spoon the soup into individual serving bowls and garnish each with a lime slice.
- Source: Ronnie Fein
This looks great, but I have not tried it yet, if I were to try it for a meat meal, I would use Tofutti pareve sour cream. I use it in many recipes like this and it works great.
In the introduction it’s mentioned that this is dairy free, but the ingredients call for a significant amount of yogurt. Is there a dairy-free alternative that someone can recommend, if one were to serve this as a soup course to a meat meal?
As is, the recipe has served me well during the Three Weeks.