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Elizabeth's own cold avocado soup - Cold avocado soup
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Elina Nierojewski-Velez


  • 2 avocados
  • 1/2 cup (125 ml) yogurt
  • 1/2 cup (125 ml) half and half cream
  • 1/2 cup (125 ml) milk
  • salt to taste
  • pepper to taste
  • 2 medium tomatoes, diced
  • 1/2 cucumber, diced
  • 1/4 green pepper, diced
  • 1/4 red pepper, diced
  • 2 hard boiled eggs, diced
  • 1 onion (scalded), diced
  • Blend together the avocado, yogurt, cream and milk. (Soup will be thick. If you prefer it a little thinner, you may add more half and half cream or milk.)
  • Add salt and pepper to taste.
  • Refrigerate for at least 2 hours.
  • When ready to serve, turn all vegetables and eggs into soup and mix gently. Or you may serve each item on a seperate dish and allow your guests to pick which ones and how much they would like to add to the soup.
  • Garnish with a sprig of mint.
  • Enjoy.
It was created by my mom, Elizabeth, and we make it every summer.

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