Cucumbers are so abundant this time of year, people are practically giving them away. In fact, there is a mystery produce fairy at work who fills a bucket by the backdoor with homegrown leftovers. I bought a basket from a farmer at the market for a dollar and pureed them into a refreshing Chilled Cucumber Avocado Soup.
I’m a soup fanatic. [Evidence here, here, and here.] Soup is SO easy, so versatile, and always comforting. Small problem though, it’s hot out. August’s oppressive humidity certainly doesn’t invite a big bowl of warm, steamy stew. But cold soup…? Sounds bizarre.
I’ll tell you what, there’s nothing odd about this soup. In fact, it is so right in every way. It’s refreshing, creamy, tangy, smooth, decadent, and light.
As mentioned, soup is a cinch to make. And you know how I made this soup even easier? You don’t even have to turn on the stove. No sautéing, steaming, or simmering makes this soup simply… Simple.
Chilled Cucumber Avocado Soup is the solution for those who love soup but don't want to sweat to death in the summer heat! Simple, crisp, and light, it's packed with cool summer flavor!
- 3 large cucumbers, peeled
- 3 avocados
- ½ cup yogurt (I used plain Silk)
- 1 cup water or vegetable stock
- ½ lime, zest and juice
- ¼ tsp. each garlic, onion powder
- 1 tsp. salt
- ¼ tsp. white pepper
- Optional garnishes: more yogurt, cilantro, chopped cucumbers, corn
- Cut the cucumbers in half lengthwise and use a spoon to scoop out the seeds. Roughly chop into pieces and add to blender.
- Remove pit from avocado and scoop flesh into blender. Add remaining ingredients and puree for 2-3 minutes until completely smooth. Chill in refrigerator for at least 4 hours, top with optional garnishes, and enjoy!