Summer Cucumber Avocado Soup
There's nothing more refreshing than a cold soup during the hot summer days!
This soup is packed full of nutrients and healthy fats, easy to make and the entire family will love it!
1 large, ripe avocado, peeled, pitted and cut into chunks
1 large English or "hot house" cucumber, cut into chunks (organic please)
2 scallions, chopped, white and light green portions only
2 cups plain nut or coconut yogurt
1/4 cup fresh dill, parsley or cilantro, roughly chopped
zest and juice of one lemon
1/4 teaspoon kosher salt, to taste
1/4 teaspoon ground white pepper
2 teaspoons fine quality virgin olive oil
fresh dill sprigs (optional garnish)
Directions
Using either a food processor or blender, combine the cucumber, avocado and scallions. Process for 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse or blend until puréed
Chill in fridge for 4 hours to allow flavors to develop
Ladle into bowls, drizzle each serving with 1/2 teaspoon olive oil. Garnish with dill sprigs and serve