Make Chilled Avocado-Cumber Soup...The Perfect Delicious Warm Weather Dinner!
Do yourself a favor! Make something that you can enjoy today and then again in the next day or two making your work week that much easier and more enjoyable! How about a Chilled Soup! The smooth texture of avocado in this recipe gives the chilled soup a thick consistency making heavy or sour cream unnecessary. When you serve it in the next day or two, if it is too thick for your liking, you certainly can add that heavy cream, but do it sparingly....I mean how much "rich" is too much? Have fun by topping the soup with some fun garnishes. Shrimp or Lobster meat, shaved radishes and diced cucumber, lightly seasoned croutons and don't forget diced or sliced avocado!
Chilled Avocado-Cucumber Soup
Ingredients
Serves 4
1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cumin (optional)
Directions
Puree ingredients in a blender. Pour into a large bowl and cover with plastic wrap. Chill for at least one to four hours. Check for consistency (thickness) and adjust if desired. Divide soup into four bowls and garnish with reserved cucumber, avocado and cilantro sprigs or your choice of garnishes.
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