By Rita~ on January 26, 2004
Photo by Rita~
Photo by Rita~
"Cooling quick and easy. The avocado gives it a creamy feel without the fat or dairy. Nice for a Bridal brunch."
Serving Size: 1 (354 g)
Servings Per Recipe: 2
"After reading the other reviews, I was totally unsure how this would turn out, but I did pretty much follow it on down! I did have a large avocado & ended up using about 2/3 of it! I'm not much of an avocado fan, however, so this was divided up among my other half, my son & DIL, & they loved it & wished I'd made more! Maybe next time I'll even try some of it! [Made & reviewed in the Special Event ~ Adopt a Veggie Tag!]"
"I'm sorry this didn't work out for us. We liked the taste of the soup but not the texture of the avocado. It's a mystery to us, too. My apologies!"
"I picked this recipe because it was quick and easy, but I'm saving it because it was delicious! I used two large cucumbers (peeled and seeded) and one avocado. The result was a yummy fresh soup. Because it was thicker than I was wanting, I'm going to try it next time with the cucumber seeds in it to see if it will turn out a little more soupy (aka liquid cucumber :-)). But the flavor was light and just what I was looking for!"
"This was pretty good recipe. although rastio does need bit of a tweeking. for two LARGE cucumbers: if using california avocado(small ones), use 3~4times as much avocado if using green (big)avocado, use whole. cucumbers needs to be seeded otherwise it will turn watery (turns into "liquid cucumber" as natalia 3 would say). otherwise, great cold soup."
"Sorry, but Yikes. The cucumber/avocado ratio is way too high in this recipe. My husband and I felt like we were just eating liquid cucumber. The only reason I didn't give it one star is that I may have pureed it too much, contributing to the scariness of it. Healthy yes, palatable...no. Try #55353 instead."
"Served this to my dinner guests. Everyone was so impressed. I doubled the recipe to serve 4 and used chopped red bell pepper and sprigs of cilantro as garnish. This recipe is a keeper, thanks!"