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Wednesday, May 21, 2014

Chilled Cucumber & Avocado Soup

It's almost that time again!

As the weather heats up, chilled soups make the perfect light meal or starter. They are refreshing, flavorful and so easy to make. Especially because you can make them in advance. If you are entertaining, you can serve chilled soups family style in a large soup tureen with a ladle (already prepared in the fridge) or you can dish the soup into small bowls before your guests even arrive.

This chilled cucumber and avocado soup combines the coolness of the cucumber with the creamy avocado to make an awesome soup summer soup! You will never just think of soup as a winter dish ever again!

Chilled Cucumber & Avocado Soup
Makes about 8 cups
Adapted from

2 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 onions, diced
Juice 1/2 Lemon
4 Large Field Cucumbers, peeled, seeded and roughly chopped (about 8 cups)
4 cups vegetable broth, or reduced-sodium chicken broth
3 large avocados, diced
1/2 Green onions, finely sliced
1 1/2 cup low-fat plain yogurt
Salt and Pepper to taste

Heat oil in a large saucepan over medium-high heat. Add garlic and onion and cook until translucent, about 3 minutes. Set aside 1/2 cup of chopped cucumber. Add the rest of the cucumber (about 7 1/2 cups), lemon juice, and broth. Bring to a boil, reduce to a simmer and cook for about 10 minutes until the cucumbers are soft. Let cool. Add avocado, half of the green onions, yogurt, and a large pinch of salt. Blend until smooth. Season to taste with salt and pepper. Chill the soup until cold. Garnish with the chopped cucumber and green onion.

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