Recipe for Creamy Cold Cucumber Soup with Raspberry Sherbet


One summer, my husband and I visited Montreal where we had an amazing cucumber soup with a spoonful of raspberry sherbet in the middle.  I’ve been making this soup every summer since then.  It’s a wonderful meal on a hot day.

Recipe for Creamy Cold Cucumber Soup with Raspberry Sherbet


6 Small Cucumbers (peeled, seeded and chopped into large pieces – reserve 1/3 of a cucumber diced)
1 Avocado (peeled and pitted)
1/4 cup Fresh Cilantro Leaves
1 1/4 cup Plain Lowfat Yogurt
1 cup Water
1 Small Lime (squeezed)
Salt and Pepper to Taste
Raspberry Gelato or Sherbet (if desired)

Put cucumbers, avocado, cilantro leaves, yogurt, water and lime juice in a food processor.  Puree.  Add salt and pepper to taste.  Add the reserved cucumber and stir.  Refrigerate for at least an hour.

Serve soup in bowls with a dollop of Raspberry Sherbet or Gelato if desired.

Bon appetit!

Mama Lisa

This article was posted on Tuesday, May 27th, 2014 at 4:25 pm and is filed under Canada, Countries & Cultures, Creamy Cold Cucumber Soup, English, Languages, Recipes of the World, Soup, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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