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Recipe of the Month


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CREAMY CHILLED CUCUMBER AND AVOCADO SOUP

 

You'll be cool as a cucumber with this easy and refreshing summer offeriing

makes 4 servings.

2 large cucumbers, about 1 1/2 pounds, peeled, seeded, and chopped
1/2 medium avocado, chopped
2 or 3 green onions, chopped
1 serrano chile, chopped
1 1/2 cups plain whole milk kefir or yogurt (not Greek-style)
1/2 cup sour cream
juice of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves, crushed
salt, to taste

Garnish:
chopped tomatoes
chopped avocado
crumbled Feta cheese
chopped cilantro

Place all ingredients in a blender and process until smooth.  Serve immediately or store in the refrigerator.  To serve, garnish soup with chopped tomato, avocado, cilantro, and crumbled Feta cheese.

Recipe notes: This soup tastes just as great the next day, so it’s definitely something that can be made ahead.  I think this would be great served in shot glasses at a party.  If you aren’t serving the soup with chopped tomatoes, I would add a tiny amount of sugar, honey, or agave nectar to the blender mixture (maybe 1/2 – 1 teaspoon) to help balance the flavors.


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