Cucumber -Avocado Yogurt Soup

A no-cook, refreshing dish.

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Cucumber avocado soup

This cucumber soup is an updated version of cold borscht soup, originally brought to the United States by Eastern European Jewish immigrants. The dish became so synonymous with Jews that the customary vacation area of New York Jewry--the Catskills--became known as the Borscht Belt.

The traditional cold borscht soup is most frequently made with beets. Yet the dish can also be made of a yeasty drink called kvass, with yogurt and tomatoes, or with cabbage. Incredibly easy to make, this soup is perfect for a quick summer dinner or to start off a Shabbat lunch. Using a homemade fresh salsa as a garnish will add a spark of color and contrasting texture.

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Salsa Garnish<<< Less

Ingredients



2 medium cucumbers, unpeeled (best to use organic or English cucumbers)
1/2 avocado, ripe (you can also use a whole avocado if you really love avocados)
1 8-oz. container plain, low-fat or non-fat yogurt
1 Tablespoon lime juice
soy or skim milk, or water, to think soup if necessary
salt and peper to taste

Yield:

4-6

Categories: Soup, brunch, Vegetarian, Shabbat, Shavuot

Directions

Peel cucumber and scoop out seeds with a spoon. Chop coarsely and add to blender.

Remove pit and scoop out avocado flesh and add to blender with cucumber. Add yogurt, lime juice, salt, and pepper and blend until smooth, about 1 minute. If soup is too thick, add milk or water in small increments to thin soup to desired consistency. Taste and adjust seasonings.

Refrigerate until ready to serve. Garnish with salsa.

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Elisheva Margulies

Elisheva Margulies is a natural foods chef and holistic health counselor based in St. Louis, MO. She owns Eat with Eli and offers personal chef services, catering, cooking classes and nutrition counseling to the community. Eli is also involved with Hazon and works actively within her Jewish community to help people eat more health-supportive food and to kick the margarine addiction. Please visit www.eatwitheli.com.