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Avocado Soup

Submitted by: moopseemort on April 28, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Avocado Soup

A recipe I came up with several years ago after a lovely Church function for the ladies where a delicious soup was served and no one owned up to the recipe…I recreated it.

I kept it moderately thick and both had it with a spoon and later used it as a dip. I can see fresh tomato on it for a summer soup. The balance of cucumber and avocado is good. I’ve had some before and the recipes had too much cucumber and were almost watery, lacking flavor. I was happy with this combo and the rich texture. Be warned: It is very filling!

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1 English cucumber, peeled and chopped up some
4 ripe med size avocados, peeled, chopped up and tossed in
2 tsp lemon juice
2 Tbsp lime juice
2 cups milk
1/2 tsp ground chipotle chili (powder)
1 tsp salt, kosher
3/4 tsp onion powder
3 cloves of fresh garlic


Blend all ingredients in blender until completely smooth. (Depending on size of blender, you might need to do in two batches.)

If thick, can use as a dip, or else add some broth or more milk to thin it down into a chilled soup.

Categories: Cream Soups, Other Soups & Stews, Soups & Stews


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