Chilled Cucumber and Avocado Soup Recipe
This creamy and refreshing chilled soup is low in carbs and it doesn’t require any cooking at all: just whiz the ingredients in a blender or food processor.
Fresh cucumber, good-for-you avocado, and green onion combined with sour cream and a squeeze of fresh lime juice make a sensuous tribute to the abundant lushness of the good green world. We think the Goddess of Summer would approve!
1 English cucumber, peeled, seeded, and chopped
1 ripe Haas avocados, pitted, peeled, and chopped
2 green onions, chopped
2 tablespoon freshly squeezed lime juice
1 cup sour cream
1 cup cold water
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves
1. In a blender or food processor, combine the cucumber, avocados, green onions, lime juice, sour cream, and water. Process until smooth. Season to taste with salt and pepper. If the soup is too thick for your liking, thin it with water.
2. Stir in the cilantro and serve immediately, or cover and let chill.
Adapted from The Low-Carb Gourmet, by Karen Barnaby (Rodale Press, 2004). Copyright (c) 2004 by Karen Barnaby Reprintd by permission of Rodale Press.
Adapted from The Low-Carb Gourmet, by Karen Barnaby (Rodale Press, 2004).