Avocado and Cucumber Soup

Avocado and Cucumber Soup

From: Chef Oliver Ridgeway, Grange Restaurant & Bar, Sacramento, CA. Yield: 4 servings.
    
12 oz. English cucumber, peeled, cut into 4 pieces
2 large fresh avocados, peeled, seeded, quartered (8 oz. each)
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

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish