Spicy Cucumber-Avocado Soup
- 1/2 firm-ripe California avocado
- 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
- 1 (8-ounce) container plain low-fat yogurt (1 cup)
- 3 tablespoons chopped fresh chives
- 1 teaspoon fresh lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon chopped fresh jalapeño chile with seeds
- 1 cup small ice cubes
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- California avocado, firm ripe (1/2)
- Chives, fresh (3 tablespoons)
- English cucumbers (1 1/2 pounds) (1 3/4)
- Jalapeno chile with, fresh seeds (1/2 teaspoon)
- Cooking & Baking
- Salt (1 teaspoon)
- Drinks
- Ice cubes, small (1 cup)
- Lime juice, fresh (1 teaspoon)
- Dairy
- Yogurt, plain low-fat (1 (8-ounce) container)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published July 1, 2000 (12 years ago).
3 people saved this recipe.
