Cold Cucumber Avocado Soup
Ingredients
- 3 large English cucumbers peeled and roughly chopped
- 2 large ripe avocados pitted and peeled
- 1/2 cup plain Greek yogurt or coconut yogurt for vegan
- 3 tablespoons fresh lime juice about 2 limes
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 cloves garlic minced
- 1/4 cup fresh mint leaves or basil
- 1/2 cup cold water or vegetable broth
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Chill all ingredients in the refrigerator for at least 30 minutes before preparation for best results.
- Add chopped cucumbers, avocados, Greek yogurt, lime juice, olive oil, minced garlic, and fresh herbs to a high-speed blender or food processor.
- Blend on high speed for 60-90 seconds until completely smooth and creamy.
- With blender running, slowly add cold water until you reach desired consistency. The soup should coat the back of a spoon but still be pourable.
- Season with salt and pepper, then taste and adjust seasoning as needed. Cold foods require more seasoning than hot dishes.
- Transfer to a large bowl or individual serving bowls and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with fresh herbs, a drizzle of olive oil, cucumber slices, or toasted seeds as desired.
Notes
Storage tip: Keeps in refrigerator for up to 2-3 days. Stir well before serving as natural separation may occur. For smoothest texture, strain through fine-mesh sieve after blending. Adjust consistency with additional cold water or broth as needed.