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Chilled Cucumber & Avocado Soup

Bring something special to the table with this well-loved recipe.

Prep Time
3 hrs 15 mins
Total Time
3 hrs 15 mins
Servings: 4 -6
Course: Lunch , Others
Cuisine: American , International , Vegetarian , Vegan , gluten-free

Ingredients

  • 2 large english cucumber peeled
  • 2 small ripe Haas avocados peeled
  • 2 scallion white and green parts, chopped
  • 1/4 cup fresh herbs coarsely chopped (cilantro, basil, mint)
  • 2 cups broth chicken or vegetable
  • 1 cup greek yogurt or sour cream optional
  • 2 teaspoons lime zest
  • 4 tablespoons lime juice
  • kosher salt to taste, approx. 1/4 -1/2 teaspoon
  • Fresh pepper to taste, approx. 1/4 teaspoon
  • 3-4 cherry tomatoes optional, for garnish
  • extra virgin olive oil optional, for garnish

Instructions

    Cup of Yum
  1. Cut the peeled cucumber in half length-wise. Using a spoon, scoop out and discard the seeds. Cut the cucumber into roughly 1 inch chunks. Peel and pit the avocado. Cut flesh into 1 inch chunks.
  2. In a food processor or blender, add the cucumber, avocado, cilantro and scallion. Pulse until the mixture is roughly chopped.
  3. Add the broth, yogurt and lime zest and juice and continue to purée until smooth. Season with salt and pepper to taste and chill for 4 to 6 hours.
  4. If using, quarter tomatoes and drizzle with olive oil. Add to soup before serving, as garnish.