Description
A simple, cool soup made with cucumber and avocado, perfect for warm weather.
Ingredients
Scale
- 2 large cucumbers, peeled and roughly chopped
- 1 ripe avocado, pitted and scooped
- 1 cup vegetable broth, cold
- 1/2 cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons fresh lime juice
- 1 small clove garlic, minced
- 1/4 cup fresh cilantro or mint leaves
- Salt and black pepper to taste
Instructions
- Place the chopped cucumbers, avocado, cold vegetable broth, Greek yogurt, lime juice, garlic, and cilantro or mint into a blender.
- Blend on high speed until the mixture is completely smooth.
- Taste the soup and add salt and pepper as needed.
- If the soup is too thick, add a small amount of cold water or more broth until you reach your desired consistency.
- Cover the blender pitcher and chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with a drizzle of olive oil or extra herbs if desired.
Notes
- For a richer flavor, use cold water instead of broth.
- If you do not have a blender, you can use a food processor, but you may need to process in batches.
- You can substitute the Greek yogurt with silken tofu for a dairy-free option.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 250
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Keywords: chilled soup, cucumber, avocado, cold soup, summer soup, no-cook