Chilled avocado cucumber soup
Creamy, zesty and cool, this soup is so simple to make, you don't even need to measure the ingredients. The flavors work well together even when the ingredients vary a bit in amounts.
Joni Sare Therapeutic chef and nutrition educator
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1 avocado, peeled and seeded
1 cucumber, peeled (seeds OK)
1 pear, peeled and seeded
1 bunch cilantro (cut into 2-inch pieces, stems OK), reserve some for garnish
Zest and juice of 1 lime
1 tsp. sea salt
Smoked salt (optional garnish)
Truffle oil (optional garnish)
Blend all ingredients (except garnishes) in a blender on high speed until creamy and the consistency of thick soup. If too thick, add more cucumber, water or almond or coconut milk. If too thin, add more avocado.
Garnish each serving bowl with chopped cilantro and, if you wish, a dash of smoked salt and a drizzle of truffle oil.
- Substitute 1 Granny Smith apple for the pear.
- Add 1 tsp. minced ginger and/or garlic.
- Top with toasted seeds or nuts instead of smoked salt. (Consider toasted coconut shreds, pumpkin seeds, sesame seeds, almonds, pine nuts, pecans and/or walnuts.)
Makes 4 small servings