California Avocado and Cucumber Soup
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Credit: Oliver Ridgeway, Grange Restaurant & Bar, Sacramento, California
The National Culinary Review, April 2017
Ingredients
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
Instructions
METHOD: Puree all ingredients until smooth.
Season with salt and pepper. Garnish each
serving with swirl of yogurt and cilantro. Serve
Yield
4 Servings
Tags
Soup, The National Culinary Review
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