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Cucumber Avocado Soup
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Description
This creamy, dilled cucumber avocado soup is summer in a bowl and a spa day for your soul.
Ingredients
- 2-½ cups Chopped Cucumber
- 1 whole Large Avocado
- ¼ cups Raw Cashews, Soaked 6 Hours And Drained
- 1 Tablespoon Olive Oil
- ½ cups Water
- 2 Tablespoons Lime Juice
- 2 teaspoons Dried Dill
- ½ teaspoons Salt
Preparation
Combine all the ingredients in a high speed blender and blend until smooth. Serve or store in the refrigerator in a tightly covered jar for 24 hours.
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2 Comments
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dawnalee on 4.1.2012
I’m guessing that even with the high speed blender you peel and pit the avocado? This sounds like a yummy combination.
Mary Katharine Grady on 3.30.2012
Yum. Excited to try this one!