A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of summer. This soup is a blender wonder as all you need to do is blend avocado, orange juice, olive oil, garlic, and dill, and voila you have the green goddess of weeknight dinners. This dish comes paired with roast chicken and Georgian Beet Pkhali-steamed beet patties with walnuts and parsley- on the side.
Vegan option available with pepita and curry powder roasted cauliflower and chickpeas.
** Allergens: Walnuts in beet patties.