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Chilled Cucumber and Avocado Soup
A cool and creamy cucumber and avocado soup, perfect for a hot summer day.
servings: 4
total time: 4 hours
recipe by: Frankie
Ingredients
- 2 large cucumbers (about 2 lbs), peeled, seeded, and chopped
- 1 garlic clove, peeled and chopped
- 2 cups buttermilk
- 1 TBSP fresh lemon juice
- 1 avocado, peeled, pitted, and chopped
- 1 jalapeno, stemmed, seeded, and chopped
- 1/4 cup packed fresh parsley
- 1/4 cup packed fresh cilantro
- 1/4 cup diced red onion for garnish
- salt & pepper
Directions
- Add all the ingredients except the red onion to a food processor or blender and blend until smooth.
- Pour soup into a large bowl, cover and refrigerate for 4 hours.
- Take the soup out of the fridge, season with salt and pepper to taste. Ladle the soup into individual bowls and garnish with the diced red onion.
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