Chilled Cucumber and Avocado Soup

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This is a delightful cold soup to serve on hot summer days.

Chilled Cucumber and Avocado Soup

Yields: 4 servings

Soup Ingredients

  • 2 large cucumbers, peeled and cut into rough slices
  • 1 large Haas avocado; halved, pitted, and scooped out (remove pit)
  • 2 scallions, chopped (green and white parts)
  • 2 Tbsp fresh lime juice
  • 1/4- to 1/2-tsp sea salt (or to taste)
  • 1/4 tsp black pepper (or to taste)

Mango Salsa Ingredients

  • 1 c Ataulfo mango, cut into 1/2-inch cubes
  • 1/2 c tomato, 1/2-inch dice
  • 1/2 c shucked corn kernels (raw)
  • 1/2c cilantro, loosely packed and finely chopped
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Sea salt and black pepper, to taste

Blend all soup ingredients together in a blender until smooth, adding enough water (about a scant half cup) to achieve a perfectly creamy texture.

Toss Mango Salsa ingredients together in a small bowl.
Transfer soup to four serving bowls. Top each serving with a half cup of Mango Salsa. Serve.

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