Avocado Soup That Will Be Your End Of Summer Go-To
Gazpacho seems to get all the cold-soup love, but we're obsessed with the recipe below, a chilled cucumber and avocado soup that you'll love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Pitcher
- Refrigerator
- Plastic wrap
- Pepper mill
- Serving bowl
Ingredients
- 2 large cucumbers, peeled, halved lengthwise, seeds removed, flesh chopped
- 2 small, ripe avocados, peeled, pitted
- 1 1/2 cups vegetable stock, chilled
- 1/2 cup water
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
- 1 tablespoon chopped fresh mint
- 4 tablespoons fresh lime juice
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 to 4 red and/or yellow cherry tomatoes, chopped, for garnish
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