Raw Avocado and Cucumber Soup

This is a great soup for this time of year and throughout the Summer – it’s light and refreshing, yet so satisfying because of all those yummy good fats from the avocado.  We can actually get local greenhouse cucumbers at the Market now, which is what inspired me to make this soup.  I think I will be making it a lot once cucumbers hit my CSA.  As the herb selection at the Market grows, I can see many different twists on this soup – fresh mint, maybe tarragon, of course dill would be nice…

In terms of serving size, this recipe will make 2-4 portions, depending on what role it’s playing in your meal.  It could also make a nice salad dressing…

  • 2 ripe avocados, medium-sized
  • 2 small cucumbers
  • 1 small clove of garlic
  • 1 scallion
  • 1 large lime, juiced and zested
  • a pinch to 1/4 teaspoon cayenne or chipotle powder, or to taste
  • water, as needed
  • 1/2 teaspoon salt, or to taste
  • for garnish – chopped tomato, minced red onion and parsley or cilantro, optional

Scoop the flesh from the avocado.  Cut the cucumber into pieces.  Put the avocado, cucumber, garlic, scallion, lime juice, cayenne or chipotle powder, and salt in a blender and blend until smooth, adding small amounts of water as needed to process.  Check texture and add a bit more water if a thinner texture is desired.  Once the texture is how you like it, taste and adjust seasonings.  Garnish with chopped tomato, minced red onion and chopped parsley or cilantro.  Enjoy!

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1 Comment »

  1. Adair said

    Sounds delicious!

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