Ready for a refreshing and incredibly easy meal? This Chilled Cucumber and Avocado Soup is a perfect example of how delicious Healthy Avocado Recipes can be. You’ll love its creamy texture and vibrant flavor, making it an ideal choice for a light lunch or appetizer.
Key Ingredients & Substitutions:
- Avocados: Use ripe, soft avocados for the best creaminess.
- Cucumbers: English cucumbers are great; you don’t need to peel them.
- Vegetable Broth: Low-sodium is always a good choice. You can also use water for a lighter soup.
- Fresh Herbs: Dill or mint add a bright flavor. Use dried if fresh isn’t available (use less).
Ingredients:
- 2 ripe avocados, pitted and scooped out
- 1 large English cucumber, roughly chopped
- 2 cups vegetable broth
- 1/4 cup fresh dill or mint leaves
- 2 tablespoons fresh lime juice
- 1 clove garlic, peeled (optional)
- Salt and black pepper to taste
- Garnish: extra fresh herbs, a drizzle of olive oil, or a few cucumber slices
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Tools Needed: Blender
Step-by-Step Instructions:
1. Prepare Your Ingredients
Gather your avocados, cucumber, and herbs. Make sure your avocados are ripe and easy to scoop. Roughly chop the cucumber; leaving the skin on adds nutrients and color.
2. Combine in Blender
Add the scooped avocado, chopped cucumber, vegetable broth, fresh herbs, lime juice, and optional garlic clove to your blender. Blend until the mixture is completely smooth and creamy.
3. Season and Chill
Taste the soup and season with salt and black pepper as needed. Pour the soup into serving bowls or a container. Refrigerate for at least 30 minutes to ensure it’s well chilled before serving.
4. Garnish and Serve
Before serving, stir the soup gently. Garnish with a sprinkle of fresh dill or mint, a thin slice of cucumber, or a light drizzle of olive oil if desired. Enjoy your refreshing soup!
Variation Ideas:
- Add a touch of spice with a pinch of red pepper flakes.
- Stir in a spoonful of plain dairy-free yogurt for extra tanginess.
- Experiment with other fresh herbs like cilantro or parsley.
- Top with toasted pumpkin seeds for a bit of crunch.
Storage Instructions:
Store leftover Chilled Cucumber and Avocado Soup in an airtight container in the refrigerator for up to 2-3 days. The lime juice helps prevent browning, but you might notice a slight change in color over time. Stir well before serving again.
Frequently Asked Questions (FAQ):
Can you make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator.
What kind of blender is best for this recipe?
Any standard blender will work well. A high-speed blender will give you an extra smooth and creamy texture.
Is this soup suitable for a vegan diet?
Absolutely, this recipe is naturally vegan and full of plant-based goodness, making it one of the easiest Healthy Avocado Recipes.
Can you serve this soup warm?
While it’s designed to be chilled, you can technically serve it at room temperature. However, the refreshing flavor is best enjoyed cold.
How do you choose a ripe avocado?
A ripe avocado will yield slightly to gentle pressure when you squeeze it. It should not be mushy or overly firm.
Can you add other vegetables?
Yes, you can experiment with adding a handful of spinach or a small amount of green bell pepper for extra nutrients and flavor.
