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Chilled Avocado Cucumber Soup
  • 1 English cucumber, peeled and cut into ¼-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • ½ cup low-fat plain yogurt
  • 3 tablespoons fresh lime juice
  • 1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
  • ⅓ cup sliced scallions
  • 1 tablespoon cilantr0 (optional)
  • Coarse salt and ground pepper
  • 6 ounces cooked shrimp or crabmeat
  • 1 chopped tomato
  1. 1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1½ teaspoons salt, and ¼ teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
  2. 2. Cut remaining avocado into ¼-inch cubes. Stir avocado and remaining cucumber into soup. Thin with ½ to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about hour.
  3. 3. Ladle soup into bowls; garnish with shrimp or crabmeat and tomato.
Adapted fromĀ Everyday Food [3]

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