As i mentioned before, there are many great health benefits to making avocado a staple item in your diet and in case you missed it here is her recipe for the California Avocado Breakfast Sandwich.
Ever since the summer my grandmother took me to my first tea room in small-town Iowa, I have loved cold cucumber soup on a hot summer day. In the past, I have tried out recipes for the traditional Chilled Cucumber Dill soup. I thought it was time to get a little more creative and the California Avocado Sponsored Recipe Contest gave me a reason to get going! I thought the texture of avocado would be a nice addition to a chilled cucumber soup and would give it extra richness with the use of a healthy fat. I also wanted to incorporate some kick so I played around with jalapeno from the garden and chili oil as garnish. These items can certainly be left out for those who don’t enjoy spicy flavors.
The result was a fresh and flavorful summery soup that my husband and I gobbled up! Various versions of this recipe will be fun to give my daughter next summer when she is eating solid food and experimenting with new tastes and textures.
Spicy Avocado Cucumber Soup
Ingredients
- 1 lb organic cucumbers roughly chopped
- 1 California Avocado
- Juice of 2 lemons
- 1 Tablespoon shallot chopped
- 1 cup water
- 2 teaspoons sea salt
- 1/2 teaspoon fresh black pepper
- Chili pepper oil
- Diced tomato and jalapeno for garnish
Instructions
- Place cucumbers, avocado, lemon juice, shallot, water, salt and pepper into a blender.
- Blend until smooth.
- Taste and add salt and pepper if necessary.
- Transfer to a large bowl and chill at least one hour.
- Garnish with diced tomato, jalapeno, and a drizzle of chili pepper oil.
- The flavors are enhanced as they chill. In fact, I recommend making this soup a day ahead for best results. For a healthy but decadent-tasting soup, this one hits the spot!
