Chilled Cucumber Avocado Soup
Beat the Heat with Refreshing Chilled Cucumber Soup
Summer is here, and what better way to cool down than with a vibrant, flavorful, and incredibly easy-to-make soup? This Chilled Cucumber Soup is a delightful appetizer or light meal, perfect for those hot days when you don’t want to spend hours in the kitchen. It’s creamy, refreshing, and packed with fresh flavors – a true taste of summer!
This isn’t your grandma’s cucumber soup! We’ve taken a classic and given it a little kick with jalapeño and a boost of freshness with plenty of chives. The avocado adds a luxurious creaminess without needing any dairy (though a dollop of yogurt is a welcome addition!). It’s a surprisingly versatile dish – serve it as a starter for a barbecue, a light lunch, or even a sophisticated snack.
What makes this Chilled Cucumber Soup so special?
- Quick & Easy: Ready in just 15 minutes – perfect for busy weeknights or last-minute gatherings.
- Fresh & Flavorful: Packed with the bright, clean taste of cucumber, balanced by the zing of lemon and a hint of spice.
- Creamy & Luxurious: The avocado creates a naturally creamy texture, making it feel indulgent without being heavy.
- Versatile: Enjoy it as an appetizer, light lunch, or a refreshing snack.
Tips for the Best Chilled Cucumber Soup:
- Cucumber Selection: Choose firm, fresh cucumbers. English cucumbers (the long, thin ones) are a great choice as they have fewer seeds and a thinner skin.
- Spice Level: Adjust the amount of jalapeño to your liking. Remove the seeds for a milder soup, or leave some in for a more pronounced kick.
- Chilling Time: Don’t skip the chilling step! This allows the flavors to meld together and the soup to reach its optimal temperature.
- Garnish with Flair: Get creative with your garnishes! Cucumber slices, snips of chives, a drizzle of olive oil, or a sprinkle of chili flakes all add visual appeal and extra flavor.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! The soup can be made up to 24 hours in advance and stored in the refrigerator. The flavors will actually develop even more over time.
- Is this soup vegan? Yes, this recipe is naturally vegan! Just ensure your yogurt (if using) is plant-based.
- Can I use a different type of yogurt? Yes, you can use any type of yogurt you prefer, including Greek yogurt for a thicker consistency.
- Can I add other herbs? Definitely! Mint, dill, or parsley would all be delicious additions.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Chilled Cucumber Soup is a guaranteed crowd-pleaser. It’s a light, refreshing, and flavorful dish that’s perfect for any summer occasion. Give it a try and let us know what you think!
Chilled Cucumber Soup
Ingredients
- 2 cloves garlic
- 1 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 medium red onion sliced
- 1 medium jalapeño seeded
- 1.5 pounds cucumber peeled and seeded
- 1 bunch fresh chives about a half-cup
- 1 medium avocado peeled and pitted
- 1 lemon lemon zest and juice
- 1 cup plain, whole fat yogurt can be Greek-style or no
- to garnish cucumber slices and snips of chives
Instructions
- Drop garlic, salt and pepper into food processor with a knife blade or powerful Vitamin-style blender. Process until ingredients become consistency of a paste.
- Add onion and jalapeño and chop. Then add cucumber, chives and avocado, process until all is well-chopped and soup-like.
- Remove from processor or blender into medium mixing bowl. Add lemon zest and juice, then yogurt. Stir well.
- Divide soup into individual serving bowls, then cover with plastic wrap pressed directly atop soup and refrigerate. After well-chilled, remove from fridge, garnish and serve cold.
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