Thursday, July 10, 2014

Icy Cold Avocado and Cucumber Soup

Servings: 2

2 cups chopped seeded, ice cold cucumbers (I leave the peel on for the color be sure if you do that is organically grown)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon lime zest
1 cup yogurt
1 cup ice cube
sea salt & freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves, basil, parsley (use all or your favorites)

1 tablespoon chipotle adobo sauce
1 tablespoon yogurt
1 tablespoon fresh herb
2 tablespoons diced cucumbers
2 tablespoons diced tomatoes
1/2 teaspoon diced jalapeno

1 In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
2 Season to taste with salt and pepper.
3 Pour into two chilled bowls.
4 Mix the yogurt and chipotle sauce together.
5 Drizzle over the soup to taste.
6 Garnish with your choices or all.
7 Serve immediately.

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