Chilled Cucumber and Avocado Soup
PREP TIME15 min
COOK TIME2h 00 min
2 large cucumbers, peeled, halved lengthwise, seeds removed, flesh chopped
2 small, ripe avocados, peeled, pitted
1 1/2 cups vegetable stock, chilled
1/2 cup water
1 tablespoon chopped fresh cilantro, plus extra for garnish
1 tablespoon chopped fresh mint
4 tablespoons fresh lime juice
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
3 to 4 red and/or yellow cherry tomatoes, chopped, for garnish
In a blender, combine all ingredients except cherry tomatoes and extra cilantro; purée until smooth.
Pour into large bowl or pitcher, cover and refrigerate for at least 2 hours.
Divide among 4 bowls, garnish with chopped cherry tomatoes and reserved cilantro, and serve.