Cold Avocado Cucumber Soup Recipe
Posted on 6th of May, 2013 by Lévana
Is chilled and spicy what you are after? Nothing to it, and no cooking! Just one recommendation: Try your best to make it on the day you intend to serve it, or make it in advance without the avocadoes, and mash the avocadoes and stir them in just before serving.
4 cups unflavored yogurt or dairy-free yogurt
4 avocadoes, peeled and halved
4 ribs celery, peeled
1 large seedless cucumber, peeled
1 large bunch dill, fronds and stems
1 medium purple onion, quartered
Salt and pepper to taste
6–8 cups water, milk or dairy-free milk (start with less, adding gradually to thin the soup to a good texture)
In a blender or food processor, mix all ingredients, in batches.
Chill the soup. Makes 8 ample servings.
Variation: Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill. Proceed just as above.