I love using yogurt when I cook, it’s an amazing way to add flavor, texture, and protein to a variety of foods and dishes. In my quest to stay cool and away from the oven and stove, I decided to use avocado and plain yogurt to make some cold soup full of flavor, texture, and nutrients. This protein-packed recipe reminds me of the freshest and most delicious guacamole I’ve ever had, with a smooth texture and tons of bright notes shining through. This soup is perfect as a vegetarian lunch or appetizer. For something more substantial, saute some tofu or shrimp and add it to the finished dish. Voila! Lunch or Dinner is served…
Let me know what you think! Enjoy!
Avocado Yogurt Soup
- 1 English cucumber diced (separate 1/3 cucumber and set aside)
- 2 avocados diced (separate 1/2 avocado and set aside)
- 1 cup Siggi’s Plain Yogurt
- Juice of 1 lime
- 3 scallions white and light green parts only, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 jalapeno minced (optional)
- 1/4 cup cilantro minced (separate 1 tablespoon cilantro and set aside)
Place 2/3 cucumber, 1 1/2 avocado, yogurt, lime juice, scallions, salt, pepper, jalapeno, and 3 tablespoons cilantro in a blender or Vitamix. Puree until smooth. Thin out with water, a tablespoon at a time, until desired consistency is reached. (Note: I generally do not add water, but some people may prefer a thinner soup.)
Transfer to large bowl and mix in reserved cucumber and avocado.
Serve in individual bowls garnished with cilantro. Optional: add sauteed tofu or shrimp.