Here's a chilled creamy avocado cucumber soup recipe from Connector Magazine perfect for the summer months!
Makes: 4 servings
Ingredients:
3 large cucumbers - peeled, seeded, and coarsely chopped
1 large avocado, peeled and pitted
2 tbsp olive oil
2 limes, juiced
1 large clove garlic
Salt and ground black pepper to taste
1 large avocado - peeled, pitted, and
Coarsely chopped
1-pint cherry tomatoes, halved
Directions:
Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.