Recipes | Ontario Greenhouse Cucumber Avocado Soup
Ontario Greenhouse Cucumber Avocado Soup
Cool cucumber and luscious avocado come together to create a refreshing creamy soup that you can feel good about sipping on any time of year.
Ingredients
Servings
- 1 Ontario Greenhouse Cucumber
- 1 Ripe Avocado, Pitted and Peeled
- 1/2 Cup Plain Greek Yogurt
- 2 Tbsp. Chopped Fresh Dill
- 2 Tbsp. Lemon Juice
- 1 Shallot, Finely Chopped
- 1 Clove Garlic, Minced
- 1 Tsp. Finely Grated Lemon Zest
- 1/2 Tsp. Salt
- 1/4 Cup Finely Chopped Radish
- 1/2 Bunch Fresh Pea Shoots
Instructions
Step 1
Cut 1/2 inch (1 cm) slice of cucumber; dice and reserve for garnish. Peel and chop remaining cucumber; add to blender along with avocado, yogurt, 1/2 cup (125 mL) water, dill, lemon juice, shallot, garlic, lemon zest and salt. Purée until smooth. Strain and discard solids.Step 2
Refrigerate for at least 2 hours before serving or for up to 3 days. Garnish each serving with reserved chopped cucumber, radish and pea shoots.
Notes:
- Top with poached shrimp, smoked salmon, or seared scallops, if desired.
- Replace the yogurt with almond milk for a dairy-free soup.
