Рецепт Chilled cucumber and avocado soup {vegetarian, gluten-free}
Chilled cucumber and avocado soup
From the pantry, you'll need: Greek yogurt, mayonnaise, vegetable broth, egg, kosher salt, fresh black pepper.
A version of this soup originally appeared on Soup Chick. Serves 4.
Ingredients
- 1 avocado, pit and skin removed
- 1/3 of a large English (seedless) cucumber, cut into chunks
- 1 cup buttermilk
- 3 Tbsp Greek yogurt
- 2 Tbsp mayonnaise
- 1/4 cup vegetable broth
- 1 hard boiled egg, peeled and quartered
- 2 Tbsp fresh dill weed
- 1 Tbsp chives
- Kosher salt and fresh black pepper, to taste
Directions
Place avocado and cucumber in a food processor, and pulse a few times to mince. Add remaining ingredients, and process for 30-45 seconds until the soup is smooth. If the soup is too thick, add more broth to achieve the consistency you like.
Chill for at least one hour, or up to one day. Serve very cold, garnished with additional chopped cucumber and chives.
More chilled soups for hot days:
Cantaloupe and yogurt soup with ginger, lime and mint, from The Perfect Pantry
Chilled asparagus soup, from The Perfect Pantry
Chilled beet and tomato soup, from Soup Chick
Chilled peach soup with almonds, from Soup Chick
Chilled garbanzo and leek soup, from Love and Lemons