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Avocado & Cucumber Soup

Posted By Allergic Living On 2010/07/02 @ 5:03 pm In Birthday,Celiac, Gluten-free,DFCF,Eggs,Fall,Fish,International,Lunches,Milk/Dairy,Mustard,Other Legumes,Peanut,Shellfish,Soups,Soups,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

[1]Serves 4-6

Free of: All top allergens and gluten-free.

Chef’s Note: Guaranteed to wow: a robust, sensational soup that happens to be good for you.

Ingredients

  • 2 ripe avocados, peeled, diced
  • 1 cucumber, peeled, seeded and diced
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 green onions, sliced
  • 1 clove garlic, sliced
  • 2 tbsp cilantro leaves
  • 1 tsp ground cumin
  • 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
  • Pinch salt and pepper
  • 2 tbsp olive oil

Method

  1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
  2. Spoon into a blender in batches; pulse each batch until smooth.
  3. Chill soup for 30 minutes to one hour.
  4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

If you like this recipe, try the Chilled Watermelon Soup [2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].


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URL to article: http://allergicliving.com/2010/07/02/soup-avocado-cucumber/

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[1] Image: http://allergicliving.com/wp-content/uploads/2012/09/Watermelon-and-Avocado-Soups.jpg

[2] Chilled Watermelon Soup: http://allergicliving.com/index.php/2012/09/12/chilled-watermelon-soup/

[3] here: http://www.allergicliving.com/subscribe.asp

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