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Cold Avocado Soup

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Recipe courtesy of Stonyfield Farmcold avocado soup

Refreshing and good. Cast away those thick, hearty soups of
winter and enjoy this cool and creamy creation.

6 servings

1 large English cucumber, peeled and diced (about 3 cups)
2 1/4 cups Stonyfield Organic Lowfat 1% Milk
1 1/2 cups Stonyfield Organic Lowfat Plain Yogurt, divided
1/3 cup lime juice (4-5 limes), divided
2 large avocados, quartered, pitted, peeled, divided
1 small red onion finely chopped, divided
1/4 cup basil chopped, divided
Salt and pepper to taste
1 cup seeded chopped tomato

In a blender, combine cucumber, milk, 3/4 cup of yogurt, and lime juice (reserve 1 teaspoon of lime juice) and blend until smooth, about 1 minute. Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend. Divide soup evenly between 6 bowls. In a medium bowl, (do not use a metal bowl) add remaining avocado, onion, basil, and additional salt and pepper to taste, plus 1 teaspoon of lime juice. Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes. Serve.

*Vegetarian,  *Gluten-Free