- American
- Appetizer
- Soup
- Vegetarian
- Summer
Avocado & Cucumber Soup
Cool, creamy, and refreshing, this Avocado & Cucumber Soup is the perfect appetizer or light summer lunch. Ripe avocados and chilled cucumbers blend into a silky base with yogurt, lemon, and a hint of Worcestershire sauce for depth. Finished with a fresh garnish of diced cucumber, avocado, tomato, and basil, this vibrant soup is best served ice-cold with a drizzle of olive oil and crusty bread on the side.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Instructions
Blend the cucumber
Peel the cucumbers, remove the seeds, and dice a quarter of one cucumber to set aside for garnish. Roughly chop the remaining cucumber, place in a blender with half the lemon juice, and blend until smooth.
Add the avocado
Halve, pit, and peel the avocados. Dice half of one avocado for garnish and drizzle with a little lemon juice to prevent browning. Add the remaining avocado to the blender with the puréed cucumber.
Finish and chill the soup
Blend the avocado and cucumber mixture with the strained yogurt and Worcestershire sauce until very smooth. Season generously with sea salt and black pepper, and adjust lemon juice to taste. Chill until ready to serve.
Make the garnish
For the garnish, combine the diced cucumber and avocado with the minced red onion, tomato, olive oil, and shredded basil. Toss gently to mix.
Plate the soup
Taste the chilled soup and add a splash of cold water if it is too thick. Pour into chilled bowls and spoon the garnish into the center of each.
Recipe by
Russell Toris
@russell-toris