Cold Avocado Soup
Refreshing and good. Cast away those thick, hearty soups of winter and enjoy this cool and creamy creation.
|1||large English cucumber (about 3 cups, peeled and diced )|
|2 1⁄4||c||Stonyfield Organic 1% Milk|
|1 1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt (divided)|
|1⁄3||c||lime juice (4-5 limes, divided)|
|2||large avocados (quartered, pitted, peeled, divided)|
|1||small red onion finely chopped (divided)|
|1⁄4||c||basil chopped (divided)|
|Salt and pepper to taste|
|1||c||seeded chopped tomato|
In a blender, combine cucumber, milk, 3/4 cup of yogurt, and lime juice (reserve 1 teaspoon of lime juice) and blend until smooth, about 1 minute.
Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend.
Divide soup evenly between 6 bowls.
In a medium bowl, (do not use a metal bowl) add remaining avocado, onion, basil, and additional salt and pepper to taste, plus 1 teaspoon of lime juice.
Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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