Chilled Cucumber Avocado Soup Recipe
A refreshing, chilled cucumber avocado soup that’s perfect for warm days. This creamy and vibrant soup blends fresh cucumber, avocado, jalapeno, and cilantro with a splash of lemon juice, served cold with pineapple and cucumber for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Soup Ingredients
- 1 large cucumber, peeled and chopped into a few pieces
- 1 avocado, flesh only
- 1 jalapeno, trimmed and deseeded
- 1/2 lemon, juiced
- 3 tbsp fresh cilantro (use 1/4 cup for more flavor)
- 1/2 tsp salt
- 1/2 cup water (plus more as needed)
For Serving
- 1/2 cup chopped pineapple
- 1/2 cup chopped cucumber
Instructions
- Blend the Ingredients: Combine the peeled and chopped cucumber, avocado flesh, trimmed and deseeded jalapeno, freshly squeezed lemon juice, fresh cilantro, salt, and 1/2 cup water in a blender. Blend until the mixture is smooth, adding more water gradually if the consistency is too thick. Taste and adjust the seasonings as needed.
- Chill the Soup: Transfer the blended soup to a container, cover, and refrigerate for at least one hour, preferably two or more, to allow the flavors to meld and the soup to become properly chilled.
- Serve: When ready to serve, ladle the chilled soup into bowls and top with the chopped pineapple and chopped cucumber to add a fresh and crunchy contrast to the creamy soup.
Notes
- The jalapeno can be adjusted or omitted for spice preference.
- Adding more cilantro intensifies the herbal flavor of the soup.
- If a thinner consistency is desired, add additional water while blending.
- This soup is best served cold and can be stored in the refrigerator for up to 2 days.
Find it online: https://marthatasty.com/chilled-cucumber-avocado-soup-recipe/
