California Avocado and Cucumber Soup
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Puree all ingredients until smooth. Season with salt and pepper.
- 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.