CUCUMBER-AVOCADO SOUP

CUCUMBER-AVOCADO SOUP
5
(1)

CUCUMBER-AVOCADO SOUP

July 3, 2020

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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

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