fbpx

Recipe by Sara and Yossi Goldstein

Chilled Avocado and Cucumber Soup with Parmesan Crisp

()
add or remove this to/from your favorites
Chilled Avocado and Cucumber Soup with Parmesan Crisp
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy
4 Hours, 5 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar - Keto

Ingredients

Avocado and Cucumber Soup

  • 1 avocado

  • 1 English cucumber, peeled

  • 1 tablespoon lime juice

  • 2 tablespoons fresh cilantro

Parmesan Crisps

  • 1/2 cup freshly grated Parmesan cheese

Directions

Prepare the Soup

1.

In a blender, combine avocado, cucumber, lime juice, cilantro, salt, pepper, and water until smooth and creamy.

2.

Chill for at least four hours or overnight.

Prepare the Parmesan Crisps

1.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2.

Place cheese in six small mounds on the baking sheet. Bake for three to four minutes, until golden.

3.

Allow to cool before using.

Serve

1.

Serve the soup chilled, preferably on a bed of ice, and garnished with Parmesan crisps.

Recipe tags

avocadoes chilled soups cucumbers dairy kiddush dairy soups parmesan party food Shavuos summer tomatoes_tomahtos Yossi and Sara Goldstein
Chilled Avocado and Cucumber Soup with Parmesan Crisp

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Gluten Free, Egg Free Sufganiyot (Jelly Donuts)

Gluten Free, Egg Free Sufganiyot (Jelly Donuts)
Pasta with Tomatoes, Garlic, and Olive Oil

Pasta with Tomatoes, Garlic, and Olive Oil
Chia Seed Pudding

Chia Seed Pudding