Description
Chilled avocado cucumber soup is a refreshing and creamy delight perfect for hot summer days. This vibrant green dish effortlessly combines ripe avocados and crisp cucumbers, enhanced with zesty lime juice and a touch of garlic. Ideal as a light meal or elegant appetizer, this easy-to-make soup is not just nourishing; it’s an experience worth savoring at any gathering.
Ingredients
Scale
- 2 ripe avocados (about 1 cup flesh)
- 2 medium English cucumbers (about 2 cups chopped)
- 1/4 cup fresh lime juice
- 1 garlic clove
- 1 cup low-sodium vegetable broth
- 1/2 cup sour cream or Greek yogurt
Instructions
- Prepare ingredients: Halve the avocados, remove pits, and scoop the flesh into a blender. Wash and chop the cucumbers into chunks.
- Blend: Combine avocado, cucumber, garlic, lime juice, and vegetable broth in the blender. Blend until smooth.
- Add creaminess: Incorporate sour cream or Greek yogurt into the mixture and blend until well combined.
- Chill: Transfer the soup to an airtight container and refrigerate for at least one hour.
- Taste test: Adjust seasoning with additional lime juice or salt if needed.
- Serve: Ladle into bowls or glasses, garnishing with diced cucumbers or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 10mg