Avocados have a rich, wonderful texture that makes them a very versatile ingredient for cooking. In many recipes, avocados can be brought in as a substitute for butter and heavy creams. For this recipe, I am using it as a replacement for cream or milks as the base of my soup. The end result is a smooth, creamy soup great for hot summer days. Best served chilled for lunch or as an appetizer.
Prep time: 10-15 minutes
Total time: 4 to 6 hours
Yield: 2 cups and about 4 servings
2 large cucumbers peeled, seeded (how to seed a cucumber)
2 large, ripe avocados, peeled
2 TBSP chopped onion
1/2 cup loosely packed cilantro
2 tablespoons lemon juice
1 cup cold water
1 teaspoon freshly ground pepper, or to taste
1 teaspoon salt, or to taste
Diced tomato for garnish
1) In a food processor or blender combine the cucumbers, avocados, onion, cilantro, and lemon juice. Pulse until the mixture is thoroughly pureed, slowly adding the water until desired consistency is achieved.
2) Add the salt and pepper to taste and chill for 4 to 6 hours or add 2 ice cubes to each bowl if you are short on time.
3) Serve in chilled bowls with garnish.