Many people with GERD think they cannot tolerate cucumbers, but the long,
narrow seedless English and baby Persian varieties with very thin skins are
much more digestible in general. Pureeing them like this with silky avocado
produces an elixir that goes down easily and hopefully will not bother you at
all.
ripe avocados
small Persian cucumbers, or ½ long, narrow seedless cucumber
cup fresh dill sprigs, plus extra for garnish
small shallot, thinly sliced
cups Easy Rotisserie Chicken Stock, any reduced-sodium chicken broth, or vegetable broth
cup plain yogurt
Salt and freshly ground black pepper
Halve the avocados, remove the pits, and scoop the flesh into a food processor or blender.
Depending upon your sensitivity, completely peel the cucumbers or remove just half the
peel. Cut lengthwise in half and scoop out any seeds. Cut the cucumbers into chunks and
add to the avocado along with the dill, shallot, and 1 cup of the stock. Puree until smooth.
With the machine on, gradually add the remaining 3 cups stock and 2⁄3 cup of the yogurt.
Season with salt and pepper to taste.
Cover and refrigerate for about 2 hours, until
thoroughly chilled. Ladle into soup plates. Garnish each serving with a small dollop of the
remaining 1⁄3 cup yogurt and a dill sprig.