Creamy Avocado Cucumber Soup
This refreshing Creamy Avocado Cucumber Soup is a perfect dish for hot summer days. The vibrant flavors of avocado and cucumber come together to create a smooth and silky soup, making it both nutritious and delicious. This chilled soup can be served as a light starter or a refreshing main course.
Equipment
- 1 Blender or food processor
- 1 Measuring cups
- 1 Measuring spoons
- 1 Chopping board
- 1 Mixing bowl
- 4 Serving bowls
Ingredients
- 2 pieces ripe avocados
- 1 large cucumber
- 1 cup vegetable broth
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- to taste salt
- for garnish fresh herbs (such as dill or cilantro)
Instructions
- Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
- Peel the cucumber, chop it into chunks, and add it to the blender.
- Pour in the vegetable broth, and then add the Greek yogurt, lime juice, olive oil, minced garlic, and a pinch of salt.
- Blend the mixture until it is super creamy and smooth. If the consistency is too thick, you can add more vegetable broth until you reach your desired texture.
- Taste the soup and adjust the seasoning with more salt or lime juice if necessary.
- Once blended, transfer the soup into a mixing bowl or directly into serving bowls.
- Chill the soup in the refrigerator for at least 30 minutes to enhance the flavors.
- Before serving, stir the soup again and then garnish with fresh herbs on top.
Notes
This soup can also be kept in an airtight container in the fridge for up to two days.
For added texture, consider topping the soup with diced cucumber or croutons before serving.
You can experiment by adding other fresh herbs or spices according to your taste preference.