Again looking for a chilled cucumber and avocado soup recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious chilled cucumber and avocado soup should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of chilled cucumber and avocado soup, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare chilled cucumber and avocado soup which is delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required for make

1. Prepare 2 large cucumbers, peeled and cut into rough slices
2. Prepare 1 large Haas avocado, halved, pitted, and flesh scooped out
3. Prepare 2 scallions, green and white parts included, chopped
4. Prepare 2 tablespoons fresh lime juice
5. Prepare 1/4-1/2 teaspoons sea salt (to taste)
6. Prepare 1/4 teaspoon black pepper (or to taste)
7. Prepare Mango Salsa
8. Prepare 1 cup Ataulfo mango, cut into 1/2 inch cubes
9. Take 1/2 cup tomato, 1/2 inch dice
10. Prepare 1/2 cup shucked corn kernels (raw)
11. Prepare 1/2 cup cilantro, loosely packed and finely chopped
12. Prepare 1 tablespoon olive oil
13. Take 1 tablespoon lime juice
14. Prepare to taste Sea salt and black pepper

Instructions: Split the avocado in half, remove the pit and scoop pulp into a blender. Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie, blend well. Chill well before serving. -Add the cucumber, avocados, yogurt, green onions, garlic, dill, lime juice, and a pinch of salt to a blender or food processor. Add a small amount of water if too thick.

Steps to make Chilled Cucumber and Avocado Soup:

1. Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture
2. Toss the salsa ingredients together in a small bowl.
3. Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.
4. Done and ready to serve!

Blend until smooth.-Chill in fridge for at least an hour.-Before serving, drizzle with olive oil and top with red onion, tomatoes, or any veggies/herbs of your choice. Discard seeds and roughly chop half the cucumbers and place in the bowl with the peels. Add cucumber, avocado, mint, and dill, stirring gently to combine. Add extra vegetable stock, if you'd like it thinner. Purée using an immersion or table top blender.

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