Chilled Cucumber and Avocado Soup
Photo courtesy of freedigitalphotos.net/Phaipraeng
I created this simple, delicious chilled soup for the healthy eating education program at Mother Earth's Storehouse, an organic grocer in the Hudson Valley of New York. Serves 4
2 med-large cucumbers, peeled and seeded
1 ripe avocado, peeled and pit removed
2 tablespoons lime juice (about one medium lime)
2-3 tablespoons fresh spearmint leaves
¾ cup water
½ teaspoon salt
Pinch freshly ground black pepper
Cut cucumber and avocado into large chunks. Put all ingredients in blender and pulse until pureed. Serve immediately or chill 1-3 hours.
2 med-large cucumbers, peeled and seeded
1 ripe avocado, peeled and pit removed
2 tablespoons lime juice (about one medium lime)
2-3 tablespoons fresh spearmint leaves
¾ cup water
½ teaspoon salt
Pinch freshly ground black pepper
Cut cucumber and avocado into large chunks. Put all ingredients in blender and pulse until pureed. Serve immediately or chill 1-3 hours.
