This chilled avocado and cucumber soup
is full of fresh flavors and bursting with colors. It is simple
to make using a blender. Garnish with finely chopped red onion,
diced cucumber and chopped fresh dill for a festive flourish
that will impress friends and family. Perfect for a simple entertaining
option.
Chilled Spring Avocado-Cucumber
Soup
- 1 (12-ounce) can NESTLÉ® CARNATION®
Evaporated Lowfat 2% Milk
1/4 cup red wine vinegar
2 large or 3 small ripe avocadoes, halved, pitted, peeled and
diced (about 2 1/2 cups total)
1 cup water
1 cup sliced unpeeled cucumber
1/3 cup snipped fresh dill
Diced cucumbers, finely chopped red onion and chopped fresh dill
for garnish (optional)
- Combine evaporated milk and vinegar in
small bowl; let stand for 15 minutes.
- Place avocadoes, water, evaporated milk
mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend
until smooth. Season with coarse salt and ground black pepper.
Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).
- Pour soup into eight small bowls or glasses;
garnish with cucumber, red onion and dill.
Makes 8 servings (about 2/3 cup per serving).
Nutritional Information Not Provided.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
