Cucumber and Avocado Soup

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READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 5 cucumbers in to 3" chunks.
  • Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
  • Pour mixture through a cheesecloth lined strainer into a bowl.
  • Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
  • Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
  • Add vinegar and remaining 2 tablespoons of honey and toss to coat.
  • Cover and chill both bowls of cucumber for at least 8 hours.
  • Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
  • Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
  • Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
  • Stir in chopped dill, salt and pepper.
  • Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.
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