Recipe of the Month
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
crumbled Feta cheese
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.