Chilled Cucumber and Avocado Soup
This Chilled Cucumber and Avocado Soup is our favorite summer heatwave dish. It's cool and refreshing but packed with fresh flavor.
Servings: 4 -6
Ingredients
- 2 large english cucumber peeled
- 2 small ripe Haas avocados peeled
- 2 scallion white and green parts, chopped
- 1/4 cup fresh herbs coarsely chopped (cilantro, basil, mint)
- 2 cups broth chicken or vegetable
- 1 cup Greek yogurt or sour cream optional
- 2 teaspoons lime zest
- 4 tablespoons lime juice
- Kosher salt to taste, approx. 1/4 -1/2 teaspoon
- Fresh pepper to taste, approx. 1/4 teaspoon
- 3-4 cherry tomatoes optional, for garnish
- Extra virgin olive oil optional, for garnish
Instructions
- Cut the peeled cucumber in half length-wise. Using a spoon, scoop out and discard the seeds. Cut the cucumber into roughly 1 inch chunks. Peel and pit the avocado. Cut flesh into 1 inch chunks.
- In a food processor or blender, add the cucumber, avocado, cilantro and scallion. Pulse until the mixture is roughly chopped.
- Add the broth, yogurt and lime zest and juice and continue to purée until smooth. Season with salt and pepper to taste and chill for 4 to 6 hours.
- If using, quarter tomatoes and drizzle with olive oil. Add to soup before serving, as garnish.
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