Chilled Avocado Cucumber Soup
Servings 2 People
Ingredients
- 1 cucumber, peeled, quartered
- 1 avocado, pitted
- ½-1 cup loosely packed cilantro
- ½ cup plain whole milk yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 clove garlic
- 1 - 1 ½ tsp kosher salt
- ½ tsp ground cumin
- ½ - 1 cup water
- Toppings: chopped cucumber, toasted pumpkin seeds, olive oil, black pepper*
- *I used leftover chili pumpkin seeds from the Watermelon Cucumber Salad from week 31!
Items you can prep ahead (optional)
- Make the soup
- Toast pumpkin seeds for topping (optional)
Instructions
- In a high-speed blender, add the cucumber, avocado flesh, cilantro, yogurt, lime, olive oil, garlic, 1 teaspoon salt, and cumin. Blend on high until totally smooth.
- The thickness of your smoothie will depend on the size of both your cucumber and avocado. The soup should be “soup” consistency, not gloppy. Start by adding ½ cup of water, blend, and continue to add more water until it reaches your desired consistency.
- IMPORTANT! Taste and add more salt or lime, if needed. Depending on how much water you added, you will likely need to add more salt. When I made this, I used 1 cup water and a total of 1 ½ teaspoons salt. Use your taste buds!
- Serve chilled and topped with chopped cucumber, toasted seeds, a drizzle of olive oil and black pepper, if desired.
Notes
Substitutions:
- To make vegan, skip the yogurt and add a bit more avocado and lime juice.
- Substitute cilantro with any tender herb (basil, parsley, mint)
Storage:
- Store leftover soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Leftovers + Repurposing:
- Enjoy this soup chilled straight out of the fridge.
- Top it with anything crunchy (toasted seeds, crispy chickpeas, chopped raw veggies like cucumber, carrot, bell pepper, tomatoes, etc…)
- Serve it with a piece of toast and butter for a light lunch.