AVOCADO & CUCUMBER SOUP

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Avocado & Cucumber Soup image

Make and share this Avocado & Cucumber Soup recipe from Food.com.

Provided by leeleitch

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups vegetable stock (or 4 cups water with vegetable bouillon cubes)
1 teaspoon minced garlic
4 cups English cucumbers, about 1 cucumber, peeled, seeded, diced
1 tablespoon minced fresh chervil
3 avocados, peeled, pitted, coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh tarragon
2 tablespoons chopped fresh chives
1/8 teaspoon hot red pepper flakes
1 teaspoon lemon juice
1 teaspoon kosher salt (to taste)
1/8 teaspoon white pepper
1/3 cup plain yogurt
8 teaspoons paprika
3 radishes, thinly sliced

Steps:

  • Boil the stock in medium pot over high heat; then add the minced garlic.
  • Reduce heat to low and let simmer about 5 minutes.
  • Remove the pot from heat; cool to room temperature.
  • Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
  • In food processor, puree in batches until smooth.
  • Chill in fridge.
  • Serve soup in bowls garnished with yogurt, paprika and radish slices.
  • Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.

Nutrition Facts : Calories 191, Fat 15.7, SaturatedFat 2.5, Cholesterol 1.8, Sodium 309, Carbohydrate 13.9, Fiber 8.3, Sugar 2.9, Protein 3.5

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