Avocado Soup

A recipe I came up with several years ago after a lovely Church function for the ladies where a delicious soup was served and no one owned up to the recipe…I recreated it. I kept it moderately thick and both had it with a spoon and later used it as a dip. I can see fresh tomato on it for a summer soup. The balance of cucumber and avocado is good. I’ve had some before and the recipes had too much cucumber and were almost watery, lacking flavor. I was happy with this combo and the rich texture. Be warned: It is very filling!

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Difficulty:

Ingredients

1 English cucumber, peeled and chopped up some
4 ripe med size avocados, peeled, chopped up and tossed in
2 tsp lemon juice
2 Tbsp lime juice
2 cups milk
1/2 tsp ground chipotle chili (powder)
1 tsp salt, kosher
3/4 tsp onion powder
3 cloves of fresh garlic

Directions

Blend all ingredients in blender until completely smooth. (Depending on size of blender, you might need to do in two batches.)

If thick, can use as a dip, or else add some broth or more milk to thin it down into a chilled soup.

Categories: Cream Soups, Other Soups & Stews, Soups & Stews

Tags: Summer

Submitted by: moopseemort on April 28, 2012