Cucumber -Avocado Yogurt Soup
A no-cook, refreshing dish.
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.
Peel cucumber and scoop out seeds with a spoon. Chop coarsely and add to blender.
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