This is a lightning-quick recipe for a simply light, refreshing soup, just the thing on a hot summer day -- but welcome any time of the year.
Category: Soups, Stews and Chili
Cuisine: not set
Flesh from 1 ripe avocado
1 large cucumber chopped (unpeeled)
1/2 large fennel bulb (tough outer layer removed) cored and chopped
2 tablespoons Greek-style yogurt (may substitute coconut yogurt
1/4 cup fresh lemon juice or more as needed (from 1 large lemon)
1/4 cup ice cubes
1/2 cup cold water or more as needed
1/2 teaspoon kosher or sea salt or more as needed
1/4 teaspoon freshly ground black pepper
Few fresh dill fronds
Few sprigs of fresh basil
1/2 jalapeño pepper stemmed, seeded and chopped
1/4 cup hulled, unsalted pumpkin seeds, toasted (pepitas see NOTE)
Extra-virgin olive oil or avocado oil for drizzling
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