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Chilled Cucumber Soup with Avocado, Tomato and Basil
Want to cool off, then try this incredibly tasty soup and it's chilled for those warm days.
Servings 6
Author Mary Papoulias-Platis
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8
cups
of large 2 " chunks of seeded cucumber, 6 or more
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4
scallions, green only
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1
cup
plain Greek yogurt or regular yogurt
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1/4
teaspoon
sugar
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1
tablespoon
lemon juice
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1
teaspoon
salt
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pinch
of black pepper
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Garnish
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1
tomato seeded, chopped finely
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1
avocado, peeled chopped finely
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Sprigs of parsley, basil or dill
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Toss the chopped cucumbers and scallions in a large bowl.
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Puree half the cucumber mixture in the blender with 1 1/4 cups cold water for about 1 minute until smooth.
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Transfer puree to a glass bowl. Puree the remaining batch with 1 1/4 cups cold water, process until smooth.
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Whisk in the yogurt, sugar, lemon juice, salt the pepper. Taste for more seasonings.
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Cover tightly and refrigerate until chilled for at least one hour, or overnight.
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Garnish with a spoonful of yogurt, add the diced avocado and tomato to each bowl.
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Add the basil or herb of your choice.
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Serve cold. Can be served in small bowls for an appetizer.