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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
The cilantro, lime juice, onion, and garlic in this soup make the base flavorful, the avocado makes it creamy and rich, the cucumber adds lightness, and the stock provides even more nutrition. Plus, it is lots of fun to vary the toppings of this soup too! This was a favorite recipe among the recipe testers. For a slightly crunchy and spicy addition, blend your favorite hot pepper in the soup.
2 avocadoes
1 cucumber, peeled, seeded, and chopped
1/4 cup chopped red onion
1 garlic clove, coarsely chopped
generous handful of cilantro
juice of 2 limes (or about 2 tablespoons Heaven & Earth Lime Juice)
3 cups parve chicken or vegetable stock, such as Manischewitz Vegetable Broth, or a combination of stock and water
1 and 1/2–2 teaspoons salt (less if using store-bought broth)
cooked black beans
toasted sunflower seeds
chopped cilantro
salsa
tortilla chips
avocado, cubed and peeled
Cut the avocados in half lengthwise. Scoop out the pit with a spoon and scoop out the avocado meat into a food processor or powerful blender.
Add cucumber, onion, garlic, cilantro, and lime juice. Blend until very smooth.
Add stock in a steady stream while the food processor/blender runs.
Salt to taste, and chill for one to three hours (or longer if needed). You can make this recipe 24 hours ahead. Serve with your preferred toppings.
Recipes by Kimberly Harris from Ladled. Published by Victory Belt Press.
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