We copied this recipe for cucumber avocado soup from one they serve at the Metro Wine Bar. We love it there, and our guests have loved it as much as we have. It is the perfect summer soup.
- 1 lb. cucumbers, peeled, seeded and roughly chopped
- 2 avocados, pitted, peeled and cut into chunks
- 1/4 cup fresh lime juice (about 2 limes)
- 3/4 cup water
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon salt
- 1/4 tablespoon fresh black pepper
- 1 tablespoon fresh dill weed, chopped
- Fresh dill weed for garnish
Peel cucumbers and scoop out the seeds. Peel and pit the avocados. Chop roughly.
Put all ingredients except for the garnish in a blender or food processor and blend until pureed. Adjust salt and pepper to taste.
Pour the soup into a large bowl or plastic container, cover and chill for four hours or overnight.
Stir the soup, garnish with a sprig of fresh dill and serve.
Prep time: 30 min.
Cook time: 4 hours chill.
Serves: 8.
Notes
Source: Traci Tabyanan.
