Chilled Cucumber Avocado Soup
- 2 large cucumbers, roughly chopped
- ¼ cup mint
- ¼ cup cilantro
- 1 avocado, pitted and roughly chopped
- 2 garlic cloves, peeled
- ¼ teaspoon cumin
- ¼ teaspoon curry powder
- 2 tablespoons extra virgin olive oil
- ¼ cup Greek yogurt
- juice of two limes
- 1 ¼ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 cup cold water
- For garnish:
- ¼ cup sliced toasted almonds
- 2 tablespoons extra virgin olive oil
- a few reserved mint leaves
- Puree all ingredients in a food processor until smooth and creamy. Chill for at least one hour.
- To serve: evenly divide soup between four bowls and garnish with almonds, olive oil and reserved mint leaves.
Recipe by Allons-Eat! at https://www.allonseat.com/chilled-cucumber-avocado-soup/
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