Cucumber avocado soup
Refreshingly cool soup in a blender – perfect lunch for a hot day. It’s light, healthful, quick and pretty.
- 2 cucumbers (or 1 English cucumber, or a few small cucumbers, such as Persian or kirby/pickling cucumbers)
- 1-2 ripe avocados, depending on size (more avocado makes for a creamer soup)
- Squeeze of lemon OR splash of vinegar (any kind)
- 1/4-1/2 cup water
- Ice cubes
Plus one or more of the following
- 1 clove garlic
- Dash cumin
- Dash cayenne pepper
- Fresh herbs, such as chives, parsley or dill
- Dollop of greek yogurt, sour cream or crÃ©me fraiche
- Sprinkle of feta or cojita cheese
- Chopped or slivered almonds
- Chopped fresh herbs, such as chives, parsley or dill
- Drizzle of good extra-virgin olive oil
- Peel cucumber if desired (regular cucumbers have thicker skin than the large English or small Persian). Cut cucumber into large chunks and place in a blender or food processor.
- Halve the avocado around the pit and twist gently to separate halves. Make a quick hit with a sharp blade into the avocado pit and twist the knife to remove the pit. Use a spoon to scoop out the avocado flesh into the blender/food processor.
- Add garlic, spices, and/or herbs with a generous shake of salt and grind of pepper. Add lemon juice or vinegar along with 1/4 cup water and a few ice cubes. Blend thoroughly, adding another 1/4 cup water or additional ice cubes if needed.
- Pour in bowls and serve with your choice of garnish.
Serving size: Depending on your cucumbers, two cucumbers and one large avocado should serve two. One medium cucumber and one small avocado make a good lunch for one. Scale up as desired.
Here’s a link back to the post and pictures.