When it’s hot and the last thing you want to do is turn on your stove/oven, chilled soups are your best friend! I absolutely love this super simple, but still flavor-packed recipe for a chilled cucumber and avocado soup. It’s as easy as throwing a few ingredients together in a blender, and it has surprisingly complex flavors for such a straightforward recipe. Happy cooking!
CHILLED CUCUMBER & AVOCADO SOUP
WITH FRESH SUMMER HERBS
Serves 4
Photo Credit: Crowded Kitchen
INGREDIENTS
2 slicing cucumbers | peeled and diced (1/4 cup reserved for garnish)
2 avocados | pitted, peeled, and diced (1/4 cup reserved for garnish)
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh basil
1 scallion/green onion | coarsely chopped
1/2 jalapeno | seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
PREPARATION
Puree ingredients in a blender until very smooth. Taste and adjust seasoning as needed.
Chill in the fridge for at least 30 minutes, then divide among 4 bowls and top with reserved cucumber, avocado, and a few sprigs of cilantro.