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CUCUMBER - Chilled Cucumber and Avocado Soup
Nb persons: 4
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| DMN 9/25/13 CHILLED CUCUMBER AND AVOCADO SOUP | |
| 1 clove | garlic, chopped |
| 1 | ripe avocado, peeled and pitted |
| 2 medium | cucumbers, peeled, seeded and cut into 2-inch cubes |
| 4 tablespoons | green onion, chopped |
| 3 to 4 tablespoons | chopped cilantro |
| 4 tablespoons | chopped mint |
| 1 teaspoon | chopped seeded jalapeño or serrano pepper |
| 1/2 cup | nonfat yogurt or buttermilk, or to taste |
| 3/4 to 1 cup | canned vegetable broth |
| 2 tablespoons | lime juice, or to taste |
| Sea salt, to taste | |
| pepper, to taste | |
Place the garlic, avocado, cucumber, green onion, cilantro, mint and jalapeño pepper in a food processor. Process until smooth. Add the yogurt (or buttermilk), 3/4 cup vegetable broth, lime juice, salt and pepper. Process until well-combined.
For a thinner soup, add more vegetable broth. Taste and adjust seasonings if necessary. Serve chilled.
Makes 4 servings.
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