Chilled Cucumber Avocado Soup
Chilled Cucumber Avocado Soup
Ingredients
- 2 English cucumbers, large, peeled and roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 cup cold vegetable broth
- 2 tablespoons fresh lime juice
- 1/4 cup green onion, chopped, white and light green parts
- 1 garlic, small clove, minced
- 1/4 cup fresh mint leaves, packed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For garnish
- 1 teaspoon extra virgin olive oil
- 4 fresh mint sprigs
Instructions
- 1
Combine the chopped English cucumbers, scooped avocados, cold vegetable broth, fresh lime juice, chopped green onion, minced garlic, packed fresh mint leaves, salt, and freshly ground black pepper in a high-speed blender.
⏱️ 2 min - 2
Blend on high speed until the soup is completely smooth and creamy. If the soup is too thick for your preference, add an additional tablespoon or two of cold vegetable broth until desired consistency is reached.
⏱️ 3 min - 3
Taste the soup and adjust seasoning if necessary. You may want to add more salt, pepper, or lime juice to suit your preference.
⏱️ 1 min - 4
Pour the soup into a pitcher or an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. Chilling is crucial for the best flavor and texture.
⏱️ 120 min - 5
To serve, pour the chilled soup into four individual bowls. Drizzle each serving with a small amount of extra virgin olive oil and garnish with a fresh mint sprig.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilled Cucumber Avocado Soup
Ingredients
- 2 English cucumbers, large, peeled and roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 cup cold vegetable broth
- 2 tablespoons fresh lime juice
- 1/4 cup green onion, chopped, white and light green parts
- 1 garlic, small clove, minced
- 1/4 cup fresh mint leaves, packed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For garnish
- 1 teaspoon extra virgin olive oil
- 4 fresh mint sprigs
Instructions
- 1
Combine the chopped English cucumbers, scooped avocados, cold vegetable broth, fresh lime juice, chopped green onion, minced garlic, packed fresh mint leaves, salt, and freshly ground black pepper in a high-speed blender.
⏱️ 2 min - 2
Blend on high speed until the soup is completely smooth and creamy. If the soup is too thick for your preference, add an additional tablespoon or two of cold vegetable broth until desired consistency is reached.
⏱️ 3 min - 3
Taste the soup and adjust seasoning if necessary. You may want to add more salt, pepper, or lime juice to suit your preference.
⏱️ 1 min - 4
Pour the soup into a pitcher or an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. Chilling is crucial for the best flavor and texture.
⏱️ 120 min - 5
To serve, pour the chilled soup into four individual bowls. Drizzle each serving with a small amount of extra virgin olive oil and garnish with a fresh mint sprig.
⏱️ 1 min