chilled avocado cucumber soup

My family loves avocados. I recently discovered a little farmers market shop that is open all week long. They sell giant bags of local organic avocados for $4! Great deal. So every Monday Max and I head on down to pick up some fresh ones for the week.

Chilled avocado soup is something I have always wanted to make. It seems so elegant and sophisticated (at least I think so)...so I had this preconceived notion that the recipe would be super complicated... which means I would most likely screw it up. I have a bad track record when it comes to soup making. I once decided to make a completely salt free minestrone soup (HELLO minestrone soup NEEDS salt) and Ian said it tasted like water downed cat food. So when I saw this recipe I thought, "I can DO this." I modified a few ingredients to make my own variation and I could not have been happier with the way it turned out.

What you need:

• 1 cucumber, peeled and sliced...save a little for the garnish
• 3 ripe avocados, peeled and sliced
  
• 1 tbs of lemon zest
• 3 tbs of lemon juice
  
• 1/4 cup of chopped cilantro (used the cilantro from my garden..YEAY) save a little for the garnish
  
• 2 cups of plain non-fat Greek yogurt (my favorite brand is Voskos)
• 1/2 cup cold water
• a few dashes of sea salt (I never measure this stuff)
• about 6 dashes of pepper

Directions:

1) Combine all the above ingredients in a blender..and THAT'S it!!! I know easiest recipe ever right?!
2) Top it with the cucumber and cilantro garnish. DONE.


It was such a delightful, light and refreshing meal.

Lesson learned: YES it was delicious!!...but if you have a big guy for a husband he needs more for dinner. I spotted Ian raiding the fridge after my soup dinner ha!