Ingredient:
1 cucumber, peeled and diced, reserve 1/4 cup (60 mL)
1 ripe avocado, pitted, peeled, and chopped
1 cup (250 mL) plain yogurt
1 cup (250 mL) chicken stock, vegetable stock, or water
1/2 cup (125 mL) cooked split red lentils
1/4 cup (60 mL) fresh dill, chopped (plus more for garnish)
2 Tbsp (30 mL) diced red onion
2 Tbsp (30 mL) lime juice
2 tsp (10 mL) lime zest
1 tsp (5 mL) Sriracha hot sauce
to taste, salt and pepper
Method:
Combine ingredients in a blender. Purée until smooth.
Pour into soup cups or glasses. Chill for 30 minutes then garnish with reserved cucumber and dill. Serve immediately.
1 cucumber, peeled and diced, reserve 1/4 cup (60 mL)
1 ripe avocado, pitted, peeled, and chopped
1 cup (250 mL) plain yogurt
1 cup (250 mL) chicken stock, vegetable stock, or water
1/2 cup (125 mL) cooked split red lentils
1/4 cup (60 mL) fresh dill, chopped (plus more for garnish)
2 Tbsp (30 mL) diced red onion
2 Tbsp (30 mL) lime juice
2 tsp (10 mL) lime zest
1 tsp (5 mL) Sriracha hot sauce
to taste, salt and pepper
Method:
Combine ingredients in a blender. Purée until smooth.
Pour into soup cups or glasses. Chill for 30 minutes then garnish with reserved cucumber and dill. Serve immediately.
