Chilled Spring Avocado-Cucumber Soup

Chilled Spring Avocado-Cucumber Soup
Makes:
8
servings (about 2/3 cup per serving)
Prep Time:
20
minutes
Total Time:
80
minutes
based on 1 reviews
13

Dietary Considerations:

Vegetarian
This Chilled Spring Avocado-Cucumber Soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.

In this recipe:

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Ingredients:

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup red wine vinegar
  • 2 large or 3 small ripe avocadoes, halved, pitted, peeled and diced (about 2 1/2 cups total)
  • 1 cup water
  • 1 cup sliced unpeeled cucumber
  • 1/3 cup snipped fresh dill
  • Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)

Directions:

COMBINE evaporated milk and vinegar in small bowl; let stand for 15 minutes.

PLACE avocadoes, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).

POUR soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.


Reviews:

Review This Recipe

Loved it!

 Star(s)

Sue J. from SoCal

Made this last night with fat free evap and shallots (didn't have red onion) and we loved it!

Read More Reviews

Review This Recipe
  •  Star(s)

    Loved it!

    Sue J. from SoCal

    Made this last night with fat free evap and shallots (didn't have red onion) and we loved it!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chilled Spring Avocado-Cucumber Soup

    Ingredients

    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 1/4 cup red wine vinegar
    • 2 large or 3 small ripe avocadoes, halved, pitted, peeled and diced (about 2 1/2 cups total)
    • 1 cup water
    • 1 cup sliced unpeeled cucumber
    • 1/3 cup snipped fresh dill
    • Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)

     

    Directions

    COMBINE evaporated milk and vinegar in small bowl; let stand for 15 minutes.

    PLACE avocadoes, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).

    POUR soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.

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    Chilled Spring Avocado-Cucumber Soup