Cool Avocado Soup

I love, love, love cold soups in the summer!


2 avocados
1/2 English cucumber
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
juice of 1 lime
1/3 cup packed cilantro or parsley leaves
1 clove garlic, coarsely chopped
1/8 t. cumin
1/8 t. paprika
1/2 t. salt


1.  Puree everything in a blender until very smooth, 2 to 3 minutes, stopping to scrape down the sides once or twice.  Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.

2.  Puree again just before serving, adding a little cold water if necessary to thin the soup.

TIP:  Serve as shooters for a party!

Source:  My Panera

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