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!
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.
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