Chilled Avocado and Cumber Soup

Here's another Tastespotting find - I promise I'm going to branch out soon! I have Mark Bittman's "How to Cook Everything Vegetarian," and I'm going to start making some recipes from there.

Anyway, I made this chilled soup in honor of springtime, specifically the fact that I can turn off the heat and start to open windows! It was very refreshing and cool, not at all like a winter soup. I didn't think it tasted great before it chilled, but once complete with the diced cucumbers and onion, it was delicious.


Ingredients needed for 8 servings (each about 2/3 cup):

• 1 can (12 fluid ounces) evaporated lowfat 2% milk
• 1/4 cup red wine vinegar
• 2 large or 3 small ripe avocados, peeled and dice
• 1 cup water
• 1 cup sliced unpeeled cucumber
• 1/3 cup snipped fresh dill
• Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (essential!)

Combine evaporated milk and vinegar in small bowl; let stand for 15 minutes.

Place avocados, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in a food processor, and blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).

Pour soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.

NOTE: eat this soup within a day or two after making it, since the avocado will cause the soup to turn brown (just like having cut avocado in the fridge)

Original recipe here