Chilled Cucumber Soup
Recipe courtesy of Rancho la Puerta
Ingredients
1 lb. cucumber, peeled and coarsely chopped
2 medium Haas avocadoes, about 14 ounces
3 cups vegetable broth
½ cup red onion, finely diced
½ cup carrot, finely diced
¾ cup jicama, finely diced
1 ½ tablespoons fresh dill weed, chopped
¼ cup fresh lemon juice
1 teaspoon sea salt
1 ¼ teaspoon freshly ground black pepper
Preparation
In a blender cup or processor bowl, combine the cucumber, avocado and the broth. Puree until smooth.
Pour puree into a large bowl. Add the remaining ingredients. Mix well. Chill until ready to serve.
