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Avocado Cucumber Chilled Soup (AKA Schav!)

Amy Kritzer
Manischewitz has discontinued their jarred sorrel soup, but our version of Schav is undaunted.
0 from 0 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Soup
Cuisine Jewish
Servings 2 -4 servings


  • 2 ears corn grilled
  • Juice from 1 lemon plus zest
  • 2 avocados plus more for garnish
  • 2 cucumbers peeled and deseeded and cut into chinks
  • 2 cups sorrel leaves plus more for garnish
  • 2 garlic cloves smashed
  • 2 cups water
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red chili pepper flakes optional


  • Grill corn over a gas flame, grill, or under the broiler. Once browned, remove corn from cob with a knife. As an alternative, remove corn from husk and sauté in olive oil in a small pan over medium heat until browned.
  • Zest lemon and set aside.
  • Place corn, lemon juice, avocado flesh, cucumbers, sorrel leaves and garlic in a food processor and process until combined. Add water, olive oil and salt and pepper to taste and process. Strain through a fine mesh strainer and chill for at least one hour.
  • Once chilled, put into serving bowls (two main course, four appetizer) and garnish with avocado chunks, sorrel leaves, lemon zest and red chili pepper flakes.
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