California Avocado and Cucumber Soup

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 California Avocado and Cucumber Soup
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Serves: 4

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12 oz. English cucumber, peeled, cut into 4 pieces 2 Fresh California Avocados, peeled, seeded, quartered* 1 oz. green onion, cut into large pieces 2 cloves garlic, peeled 2 Tbsp. cilantro leaves, plus extra for garnish 4 Tbsp. fresh lemon juice 1 cup plain yogurt, plus extra for garnish 1 cup cold water or cold vegetable stock 1 cup ice cubes
  1. Puree all ingredients until smooth. Season with salt and pepper.
  2. Garnish each serving with a swirl of yogurt and cilantro. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags:
Recipe Categories: Foodservice Soups Vegetarian

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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