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Colleen Watson-Turner
Red Calf Studio
vegetarian cooking
chilled avocado
cucumber and lime soup with buttermilk and parsley
chilled summer soups


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Chilled Avocado, Cucumber and Lime Soup

Chilled Avocado, Cucumber and Lime Soup
On summer days when it is to hot to cook, we make this chilled soup for supper. It is always delicious and refreshing. You can veganize the recipe by substituting soy or almond milk for the buttermilk - a little extra lime juice will give it the needed pinch.

In a blender:
1 avocado, skinned and cubed
1/2 of a large cucumber, chopped
1 large handful of green onion, chopped
1 cup or more of parsley greens with the stems removed
2 limes, juiced or more to taste
Buttermilk, enough to blend into a thick soup
A handful of ice cubes.

Whiz in the blender until smooth. Salt and pepper to taste. You won't be disappointed, I promise.

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© Colleen Watson-Turner. All rights reserved.

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