Chilled Cucumber Avocado Soup
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Chilled Cucumber Avocado Soup
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| Servings |
| 6 |
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Ingredients
- 1 lb cucumberpeeled, seeded and chopped
- 1lb avocadopitted, peeled and chopped
- 8oz nonfat plain Greek yogurt
- 1/4cup fresh lime juice
- 1/4cup red wine vinegar
- 1 1/2tsp sugar
- 1tsp kosher salt
- 6Tbsp cucumberdiced
- 2Tbsp fresh cilantro leaveschopped
- 2Tbsp fresh red pepperseeded, minced
- 2Tbsp nonfat plain Greek yogurt
- 1/2tsp chipotle pepper in adoboadjust as needed
Instructions
- In blender or food processor, place cucumber, avocado, yogurt, lime juice, vinegar, sugar and salt. Process until well blended, 1 minute.
- Cover and refrigerate until well chilled, 2-4 hours.
- For each serving in one bowl, add the following: 8 oz (1 cup) soup. Top with 1 Tbsp cucumber, 1 tsp cilantro, 1 tsp chipotle pepper, small dollop nonfat plain Greek yogurt. Serve.