California Avocado and Cucumber Soup

California Avocado and Cucumber Soup

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Oliver Ridgeway, Grange Restaurant & Bar, Sacramento, California
The National Culinary Review, April 2017


12 oz. English cucumber, peeled, cut in 4 pieces
2 fresh California avocados, peeled, seeded, quartered
1 oz. green onion, cut in large pieces
2 garlic cloves, peeled
2 T. cilantro leaves + extra for garnish
4 T. fresh lemon juice
1 cup plain yogurt + extra for garnish
1 cup cold water or vegetable stock
1 cup ice cubes


METHOD: Puree all ingredients until smooth.
Season with salt and pepper. Garnish each
serving with swirl of yogurt and cilantro. Serve


4 Servings


Soup, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals