Cool As a Cucumber Chilled Avocado Cucumber Soup
Recipe Introduction
Fancy a Bowl of Sunshine?
Been sweltering in this weather, haven't we? I know I have. Honestly, all I've been craving is something cool and refreshing.
That's where this cracking summer soup comes in! It's a chilled soup that is an easy summer recipe with just a few ingredients.
We are talking about my cucumber avocado soup . It’s guaranteed to knock your socks off.
A Bit About This Cold Soup ...
This beauty's basically a no cook soup , and a distant cousin of the Spanish gazpacho . Think creamy avocado soup meets refreshing cucumber soup , with a cheeky little kick of jalapeno.
Originating as a personal experiment on a hot day, it blends south european and american flavors. The soup is dead easy to make, ready in under an hour.
This recipe makes about four servings. It's a fab summer lunch or a light appetizer.
Why You'll Love This Healthy Soup
This soup recipe is packed with goodness. We are talking about healthy fats from the ripe avocados and hydration from the english cucumbers .
Avocados are bursting with healthy fats and nutrients! It’s the perfect quick lunch idea for a scorching day. Plus, the vegan soup option (just swap the yogurt) means everyone can enjoy it.
What makes it special? The sheer simplicity and vibrant flavor.
Right then, let's dive into what you'll need, shall we?
Get Ready to Slurp: Ingredients & Kit for Our Summer Soup
Right, let’s dive into what you'll need to whip up this amazing summer soup . Honestly, it's so easy, even I can't mess it up. It is a no cook soup!
Main Ingredients: The Dream Team
- English Cucumbers: You’ll need 2 large ones. That's about 700g / 24oz . Make sure they are firm and bright green. Soggy cukes are a no-no. Think crisp, not sad!
- Ripe Avocados: Grab 2 . Aim for around 300g / 10.5 oz . They should yield slightly to pressure. Rock hard means wait a few days. No one wants a lumpy avocado soup!
- Greek Yogurt: 1/2 cup is the magic number ( 120ml / 4 fl oz ). Full fat is best for that creamy texture, but low-fat works too.
- Lime Juice: 1/4 cup of fresh stuff ( 60ml / 2 fl oz ). That’s about 2-3 limes . Bottled juice is fine in a pinch, but fresh lime juice really makes a difference!
- Cilantro: Chop up 1/4 cup ( 10g / 0.35 oz ). Some people hate cilantro, so use parsley if you're one of them.
- Jalapeno: Just 1 small one , minced ( 10g / 0.35 oz ). Seed it unless you like serious heat. You control the spice level!
- Garlic: Go for 2 cloves , minced ( 6g / 0.2 oz ). Fresh garlic is always better than the jarred stuff.
- Salt & Pepper: 1/2 teaspoon of salt ( 2.5ml / 0.08 fl oz ) and 1/4 teaspoon of pepper ( 1.25ml / 0.04 fl oz ). Seasoning is key, taste as you go!
- Vegetable Broth: You'll want 2 cups cold ( 480ml / 16 fl oz ). Low sodium is a good choice if you're watching your salt.
This cucumber avocado soup is a healthy soup that is a summer lunch dream.
Seasoning: Flavour Bomb Time
Let's talk about making this chilled soup sing! A killer spice combo is the jalapeno with lime. Trust me on this one.
Cilantro adds freshness. If you're not a fan, try fresh mint. I made this once with a bit of dill; it was lovely! For a quick kick, add a dash of hot sauce.
Essential Equipment: Keep it Simple
Okay, you really only need a few things.
- Blender : High speed is ideal, but any blender will do. It’s the heart of the soup!
- Knife & Cutting Board : Obviously!
- Measuring Cups & Spoons : Accuracy is your friend here.
- Soup Bowls : For serving your masterpiece.
Don't have a blender? A food processor could work, but the texture won't be as smooth. Get ready to enjoy the best cold soup recipe!
Cool as a Cucumber: Let's Make Some Summer Soup
Honestly, who wants to slave over a hot stove when it's hotter than hades outside? This summer soup , a chilled cucumber and avocado dream, is the answer.
Forget the heavy stuff this is all about light, refreshing goodness. Think of it as a spa day for your taste buds.
Ready to ditch the heat and dive into a bowl of cool? Let's get started!
Prep Like a Pro: Your Essential Mise en Place
First things first, let's get organised. It's all about that mise en place , you know? Peel, seed, and roughly chop those English cucumbers .
Get those ripe avocados pitted and chopped too. Mince your garlic and, carefully, that little jalapeno unless you're a wimp, then maybe skip the seeds.
Having everything prepped and ready will make the actual soup making a breeze. And hey, less time prepping means more time chilling.
Blend It Like Beckham: step-by-step to Chilled Perfection
Right, here's where the magic happens. This is truly an easy soup recipe .
- Chuck the chopped cucumbers , avocados , and minced garlic and jalapeno into your blender.
- Add the Greek yogurt , lime juice , cilantro , sea salt , and black pepper .
- Pour in the cold vegetable broth .
- Blend on high speed until smooth as silk. If it's too thick, add a splash more broth.
- Taste, taste, taste! Adjust the seasoning as needed. More lime juice ? More jalapeno ? You're the boss.
- Pour your cold soup into a container, cover it, and chill in the fridge for at least 30 minutes . Longer is better it lets the flavors get to know each other.
- Ladle into bowls, garnish with extra cilantro , cucumber ribbons, a swirl of olive oil, and maybe a cheeky pinch of chili flakes.
Secret Squirrel Tips: Pro Moves for the Best Summer Soup Ever
Want to take your cucumber avocado soup to the next level? Here are a few insider secrets:
- Ripe avocados are key! They have to be soft but not mushy. Otherwise, your soup will be lumpy, and nobody wants lumpy soup.
- Don't skimp on the chilling time. Seriously. It makes all the difference. The flavors need to meld.
- Made too much? This no cook soup is great the next day. Just give it a good stir before serving.
Honestly, this chilled soup is the perfect light lunch or appetizer on a sweltering summer day. And with a vegan soup option using plant based yogurt, everyone can enjoy.
Serve it up with some crusty bread, a glass of Sauvignon Blanc , and you've got yourself a proper summer feast.
Enjoy, my friend!
Recipe Notes
Alright, let's chat about some key bits and bobs for making this summer soup sing. This isn't just a recipe; it's a starting point.
Your cucumber soup can be a real showstopper, so let's make sure you're armed with the best info.
Serving It Up Just Right
Presentation, innit? It matters! For a fancy do, swirl some olive oil on top. A sprinkle of chili flakes? Chef's kiss! For a more casual affair, just chuck it in a bowl and tuck in.
Job done. This chilled soup looks posh but doesn't need to be.
Thinking about sides? Some crusty bread for dunking is always a winner. Or, if you’re feeling posh, try grilled shrimp skewers.
A crisp Sauv Blanc or Pinot Grigio would be banging alongside this avocado soup , trust me!
Storage Like a Pro
Right, so you've made a big batch of this cold soup , and you're not tackling it all in one go? No worries! Pop it in the fridge.
It'll keep for about 2-3 days, easy.
Freezing? Not really recommended, to be honest. The avocado can go a bit weird. Reheating isn't really a thing either, cold soup should be served cold! It's a no cook soup , remember? Honestly, just make what you need.
Mixing It Up a Bit
Fancy a bit of a twist? This soup recipe is super adaptable. Need a vegan soup option ? No problem! Swap out the Greek yogurt for a plant based version. Bang on!
For a spicy kick, a little jalapeno goes a long way. And if you're short on cucumbers, peeled zucchini will do in a pinch.
It makes it a flexible easy soup recipe .
Quick healthy soup breakdown
Let's keep it simple. This summer lunch is packed with vitamins from the avocado and cucumber. It is low in calories, and high in fiber.
It is a fantastic light lunch or appetizer .
Lime juice adds a good dose of vitamin C, which is always a plus. Cucumber avocado soup is a winner!
So there you have it. Go forth and make some amazing summer soup ! Don't be afraid to experiment and make it your own. Get some sunshine in a bowl!
Frequently Asked Questions
Can I make this summer soup ahead of time? Will it keep?
Absolutely! This chilled cucumber and avocado summer soup is a cracking make-ahead dish. The flavors actually meld together beautifully after a day in the fridge. However, avocado can sometimes brown, so it's best enjoyed within 24-48 hours for the best color and flavour, similar to making guacamole.
Give it a good stir before serving to re-emulsify everything.
What if I don't have vegetable broth? Can I substitute it in this summer soup recipe?
No worries, you can certainly substitute the vegetable broth. Chicken broth works well, but if you're after a vegetarian option, water will do in a pinch. Just be aware that using water will result in a slightly less rich and flavorful soup.
You might want to add a touch more lime juice or seasoning to compensate for the missing depth of flavor.
My soup is too thick! How do I thin out this chilled summer soup?
Easy peasy! Simply add a bit more cold vegetable broth, a tablespoon at a time, until you reach your desired consistency. Give it a quick blend after each addition to ensure it's evenly incorporated. You could also use cold water, but broth is preferable as it maintains the flavor profile.
I'm not a big fan of spice. Can I make this soup without the jalapeno?
Of course! The jalapeno adds a subtle kick, but it's totally optional. Just leave it out altogether if you prefer a milder flavor. You could even add a pinch of smoked paprika for a different kind of warmth without the heat.
Remember to taste and adjust the seasonings to your liking it's all about making it your own!
How can I make this cucumber avocado summer soup vegan?
Turning this summer soup into a vegan delight is a doddle. Just swap out the Greek yogurt for a plant based alternative like cashew yogurt, coconut yogurt, or even silken tofu. Ensure the vegetable broth you're using is also vegan friendly. The rest of the ingredients are naturally vegan, so you're good to go!
Any tips for making this soup extra special for a dinner party?
Absolutely! Presentation is key! Serve the soup in chilled bowls or shot glasses for an elegant touch. Garnish with a swirl of olive oil, some cucumber ribbons (use a vegetable peeler for this), and a sprinkle of chili flakes. A sprig of fresh cilantro and a lime wedge add a pop of color.
For added sophistication, consider serving with homemade croutons or crusty bread for dipping.
Cool As A Cucumber Chilled Avocado Cucumber Soup
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 20g |
| Fiber | 7g |
