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May 15th, 2012 | Chilled Avocado & Cucumber Soup

Well, here’s recipe number 2 from the Mother’s Day dinner I prepared! Chilled avocado & cucumber soup. This one was my dad’s favourite dish of the night. He ate almost all the leftovers by himself the next day. This recipe requires either a food processor or a large blender.

Chilled Avocado & Cucumber Soup

Ingredients

• 1 large cucumber, pealed
• 2 avocados
• 5 green onion ends (white parts only)
• 2 tbsp finely chopped spinach
• 1 clove garlic, minced
• 1c buttermilk
• lime juice (about 1-2 wedges)
• lemon juice (about 1/2 tsp)
• spices: paprika, dried celery root, cayenne pepper, salt, pepper

Method

1. Blend all the ingredients in a blender or a food processor until creamy

2. Chill the soup for 1-2 hours before serving, garnish with sour cream, paprika and shredded cucumber.

This is another great recipe for a warm day. It’s very refreshing and soothing. It will keep fresh in the frige for 2-3 days. Make sure you serve it chilled – it will taste bitter if it’s the slightest bit warm.


This entry was posted on Tuesday, May 15th, 2012 at 4:41 pm and is filed under Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.