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Receta Chilled cucumber and avocado soup {vegetarian, gluten-free}
by Lydia (The Perfect Pantry)

Chilled cucumber and avocado soup

From the pantry, you'll need: Greek yogurt, mayonnaise, vegetable broth, egg, kosher salt, fresh black pepper.

A version of this soup originally appeared on Soup Chick. Serves 4.

Ingredients

Directions

Place avocado and cucumber in a food processor, and pulse a few times to mince. Add remaining ingredients, and process for 30-45 seconds until the soup is smooth. If the soup is too thick, add more broth to achieve the consistency you like.

Chill for at least one hour, or up to one day. Serve very cold, garnished with additional chopped cucumber and chives.

More chilled soups for hot days:

Cantaloupe and yogurt soup with ginger, lime and mint, from The Perfect Pantry

Chilled asparagus soup, from The Perfect Pantry

Chilled beet and tomato soup, from Soup Chick

Chilled peach soup with almonds, from Soup Chick

Chilled garbanzo and leek soup, from Love and Lemons