This is a light, green and vibrant chilled soup. So good for lunch, and totes well to work for a hot weather lunch.
Ingredients
1lb.cucumber- peeled and coarsely chopped
2mediumavocados
3cupsvegetable broth
½cupred onion- finely diced
½cupcarrots- finely diced
¾cupjicama- finely diced
1 ½tablespoonsfresh dill weed- finely chopped
¼cupfresh lemon juice
1teaspoonSea Salt
1 ¼teaspoonfreshly ground black pepper
2tablespoonsplain non-fat Greek yogurt
Instructions
In a blender cup or processor bowl, combine the cucumber, avocado and the broth.
Puree until smooth.
Add the remaining ingredients, except the yogurt, to the blender, and pulse blend quickly, a few times, to make the chopped ingredients blend, but not dissolve. "A little texture" is desired.
Pour puree into a large bowl.
Chill until ready to serve. Garnish with a swirl of cold Greek Yogurt, or creme fraiche, or top with chopped cucumber and toasted croutons or pita chips.
Spa Index Kitchen Notes
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