Avacado

&

Cucumber Soup

Ideal to make in the summer, when it’s too hot to cook and these local vegetables are at their best.

Hands-on: 20 min

Cooking: 0 min

Total prep: 20* min

Ingredients;

2 c. (500 mL) peeled, seeded and chopped cucumber.

1 green onion, chopped.

1 ripe avocado, chopped.

1 1/2 c. (375 mL) 100% pure pulp free orange juice.

1 c. (250 mL) All natural 1% yogurt - Plain.

2 tbsp. (25 mL) chopped fresh dill.

1 tbsp. (15 mL) fresh lime juice.

1 tsp. (5 mL) salt.

1/2 tsp. (2 mL) freshly ground black pepper.

Method;

Place cucumber, green onion and avocado in bowl of food processor; process for 10 seconds.

Scrape down side of bowl; process for another 10 seconds.

Add orange juice, yogurt, dill and lime juice; blend until combined, about 10 seconds.

Pour into large bowl; stir in salt, pepper and 1 cup (250 mL) water.

Cover and chill avacado and cucumber soup for at least 1 hour.

(Make ahead: May make up to 6 hours ahead of serving.)

* Chill time: 1 hour.

Tip;

To seed cucumber, first peel and cut in half.

Run the tip of a spoon down the length of the cucumber to scoop out the seeds.

Garnish with extra diced avocado and/or cucumber, if desired.

Calories 180 Cal; Fat 8 g; Sodium 640 mg; Carbohydrate 20 g; Fibre 2 g; Protein 5 g Per 1-1/4 cup (300 mL) serving

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