Friday, July 11, 2008

Cold Yogurt Soup with Cucumber and Avocado

For 2 servings

Avocado - 1
Cucumbers, peeled and diced - 2 small
Dill, chopped - 2 tbsp
Vegetable broth - 1 1/2 cups
Plain Yogurt - 1 cup
Lemon juice - 1/2 lemon
Hard-boiled eggs - 2
Salt, pepper

- Cut the avocado in half.
- Place half of the avocado, cucumbers, dill, lemon juice, broth and yogurt into a blender.
- Process until smooth.
- Refrigerate for at least 1 hour.
- Dice the other half of the avocado.
- Dice the eggs.
- Stir the avocado and eggs into the soup and serve.

- The original recipe called for cooked shrimp intead of egg. It also used green onion and didn't use any dill.
- Lemon pepper went really well with this soup.
- It was light, refreshing and really tasty!!!

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