Avocado Cucumber And Tomatillo Soup Recipes

CHILLED AVOCADO & CUCUMBER SOUP

Steps:

• Slice the cucumber in half lengthwise, cut the halves in half lengthwise, and chop the cucumber slices into 1/2 inch pieces.
• Slice the avocado in half lengthwise, remove the seed and using a large spoon scoop the avocado flesh from the skin.
• Add the cucumber, avocado, garlic, cumin or dill, lemon, and salt to the cup of your blender or food processor. Blend until creamy.
• Enjoy chilled or at room temperature.
• Serve garnished with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies will make a nice garnish and taste well with this dish while also adding some texture.
• This is 2 small servings or one large serving.

CUCUMBER AND AVOCADO SOUP

Steps:

• Cut 5 cucumbers in to 3" chunks.
• Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
• Pour mixture through a cheesecloth lined strainer into a bowl.
• Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
• Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
• Add vinegar and remaining 2 tablespoons of honey and toss to coat.
• Cover and chill both bowls of cucumber for at least 8 hours.
• Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
• Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
• Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
• Stir in chopped dill, salt and pepper.
• Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.