Cold Cucumber Avocado Soup (No Cook)
Equipment
- High-speed blender
- Measuring cups
- Chef's knife
- Cutting board
Ingredients
- 2 large English cucumbers peeled and roughly chopped
- 3 large ripe avocados peeled and pitted
- 1 cup Greek yogurt plain, full-fat
- 1.5 cups vegetable broth chilled
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh mint leaves plus extra for garnish
- 2 cloves garlic minced
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon white pepper
- 3 tablespoons extra virgin olive oil divided
- 1/4 cup heavy cream for garnish
Instructions
- Chill all ingredients beforehand for best results. Cut cucumbers and avocados into chunks to make blending easier.
- Add cucumbers, avocados, Greek yogurt, chilled vegetable broth, lemon juice, mint leaves, garlic, salt, and white pepper to a high-speed blender.
- Blend on low speed initially, then gradually increase to high speed. Blend for 2-3 minutes until completely smooth and silky.
- With blender running, slowly drizzle in 2 tablespoons of olive oil to emulsify and create extra richness.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The soup should be well-seasoned since it's served cold.
- If the soup is too thick, add more chilled broth 1/4 cup at a time. If too thin, add another 1/2 avocado and blend again.
- Chill for at least 30 minutes if ingredients weren't cold, or serve immediately if all ingredients were pre-chilled.
- Serve in chilled bowls, garnished with a swirl of heavy cream, fresh mint leaves, diced cucumber, and a drizzle of remaining olive oil.
Notes
Storage tip: Best consumed within 24 hours. Add extra lemon juice if storing longer to prevent avocado browning. Soup may separate slightly when stored - just stir gently before serving.
Nutrition
Calories: 245kcalCarbohydrates: 16gProtein: 8gFat: 19gSodium: 485mgFiber: 10gSugar: 8g