Go Back
+ servings

Avocado Cucumber Chilled Soup (AKA Schav!)

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

Ingredients
  

  • 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

Instructions
 

  • 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.
Like this recipe?Leave a comment or rate us above