Chilled Cucumber Soup With Avocado Toast From The New York Times Recipes
COLD AVOCADO AND CUCUMBER SOUP WITH DILL
Provided by Jhumpa Lahiri
Categories easy, lunch, quick, one pot, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
- Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.
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