Creamy Cucumber Avocado Soup (chilled)
This refreshing Creamy Cucumber Avocado Soup is perfect for hot summer days. It combines the coolness of cucumbers with the creaminess of avocados, creating a silky texture and a vibrant flavor. Serve it chilled as a starter or a light meal.
Equipment
- 1 blender or food processor
- 1 measuring cups and spoons
- 1 cutting board
- 1 mixing bowl
- 4 soup bowls for serving
Ingredients
- 2 medium cucumbers About 500g.
- 2 ripe avocados About 300g.
- 2 cups vegetable broth
- ½ cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 clove garlic Minced.
- salt To taste.
- pepper To taste.
- fresh dill or mint For garnish.
Instructions
- Wash and peel the cucumbers, then chop them into chunks.
- Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the chopped cucumbers, vegetable broth, Greek yogurt, lime juice, minced garlic, salt, and pepper into the blender with the avocado.
- Blend the mixture on high speed until smooth and creamy. Adjust the consistency by adding more vegetable broth if too thick.
- Taste and adjust the seasoning as necessary.
- Transfer the soup to a mixing bowl, cover, and chill in the refrigerator for at least 30 minutes before serving.
- Serve the soup cold in individual bowls, garnished with fresh dill or mint.
Notes
For an extra kick, consider adding a pinch of cayenne pepper or a few drops of hot sauce.
This soup can be stored in the refrigerator for up to 2 days. Just give it a good stir before serving, as it may thicken upon sitting.
Pair this soup with crusty bread or a refreshing salad for a complete summer meal.