Ingredients:

  • 2 large English cucumbers, peeled, seeded, and roughly chopped (approx. 700g / 24oz)
  • 2 ripe avocados, pitted and roughly chopped (approx. 300g / 10.5 oz)
  • 1/2 cup plain Greek yogurt (120ml / 4 fl oz)
  • 1/4 cup fresh lime juice (60ml / 2 fl oz) (approx. 2-3 limes)
  • 1/4 cup chopped fresh cilantro (coriander) (approx. 10g / 0.35 oz)
  • 1 small jalapeno pepper, seeded and minced (adjust to taste!) (approx. 10g / 0.35 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1/2 teaspoon sea salt (2.5ml / 0.08 fl oz) (or to taste)
  • 1/4 teaspoon freshly ground black pepper (1.25ml / 0.04 fl oz) (or to taste)
  • 2 cups cold vegetable broth (480ml / 16 fl oz)
  • Optional Garnish: Extra cilantro, lime wedges, diced avocado, cucumber ribbons, a swirl of olive oil, chili flakes.

Instructions:

  1. Peel, seed, and roughly chop the cucumbers. Pit and roughly chop the avocados. Mince the garlic and jalapeno (carefully!).
  2. Combine the cucumber, avocado, Greek yogurt, lime juice, cilantro, jalapeno, garlic, salt, and pepper in the blender.
  3. Pour in the cold vegetable broth.
  4. Blend on high speed until completely smooth and creamy. Add more broth if needed to reach desired consistency.
  5. Taste the soup and adjust seasoning as needed. Add more lime juice for brightness, salt and pepper for flavour, or jalapeno for more heat.
  6. Transfer the soup to a covered container and refrigerate for at least 30 minutes, or preferably longer, to allow the flavors to meld.
  7. Ladle the chilled soup into bowls. Garnish with your choice of toppings (cilantro, lime wedges, avocado, cucumber ribbons, etc.). A drizzle of olive oil and a pinch of chili flakes add a touch of panache.