Cucumber-Avocado Soup
Author: Liz the Chef
Prep time:
Total time:
Serves: 4 one-cup servings
- 1 large English cucumber, cut into chunks
- 1 ripe avocado, cut into chunks
- 2 scallions, chopped, white and light green portions only
- 2½ cups plain, non-fat Greek yogurt
- ¼ cup fresh dill, roughly chopped
- zest and juice of 1 Meyer lemon
- ¼ teaspoon kosher salt
- ¼ ground white pepper
- 2 teaspoons olive oil
- fresh dill sprigs (optional garnish)
- Using either a food processor or blender, combine cucumber, avocado and scallions and process 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse until puréed. Taste for seasoning.
- Add up to ¼ cup vegetable stock for desired consistency.
- Chill in fridge for about 4 hours to allow flavors to develop.
- Ladle into bowls, drizzle each serving with ½ teaspoon olive oil, garnish with dill sprigs and serve.
Recipe by Liz The Chef at https://lizthechef.com/cucumber-avocado-soup/
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