CUCUMBER-AVOCADO SOUP
July 3, 2020
Ingredients
- 2 large English (hothouse) cucumbers, peeled and seeded
- 3 ripe avocados, pitted and peeled
- 2-3 large limes, juiced (1/3 cup) or to taste
- 1 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 (5.3-ounce) container plain unsweetened cashew yogurt)
- 1 tablespoon green curry paste
- 1 cup water or as needed
- Sriracha hot sauce, to taste
- Salt, to taste
- Cilantro sprigs and lime wedges for garnish
- Relish
- 1 medium cucumber, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- salt and freshly ground black pepper, to taste
Directions
- Step 1 Combine all soup ingredients in a food processor or blender and process until smooth. Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender. Refrigerate for 1 hour (or add some ice cubes to the blender to cool it down). Soup may thicken as it chills, so add water as needed and adjust seasonings.
- Step 2 RELISH: Combine relish ingredients in a small bowl. Serve atop soup with lime wedges and cilantro sprigs
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
