About this Recipe
Yesterday, I stumbled upon this recipe while searching for ideas for Saturday’s get-together with friends. I decided to re-take the pictures to create a step-by-step guide for this particular dish. Since making it, I can’t stop eating this cold avocado cucumber soup. It’s packed with vitamins and other nutrients, so I don’t mind indulging in it all day long!
Avocados are packed with healthy nutrients and are perfect for the summer when our bodies require plenty of energy. Cucumbers are also ideal for the summer season. When purchasing cucumbers, I recommend buying organic ones. If you can’t find organic cucumbers, buy conventional ones, but always remember to peel them before eating.
Avocado soup ingredients
- Avocados, peeled and pitted
- Cucumbers peeled and roughly chopped
- Serrano chile
- Cilantro (one handful)
- Lemon juice
- Cold water
- Salt
How to make cold avocado soup?
Combine all the ingredients in the blender. Start blending at low speed for one minute, then increase to medium speed for two minutes, and finally blend at high speed for an additional 2 to 3 minutes.
Gradually increasing the blender speed will result in a creamier soup.
Ideas for garnish
Serving cold cucumber soup can be an elegant and refreshing dish, perfect for warm weather. Here are some ideas to elevate the presentation and enhance the flavors:
- Herbs: Sprinkle finely chopped fresh herbs like dill, mint, or basil on top. Place a small sprig of herb in the center for an extra touch of elegance. These simple steps can elevate your dish.
- Yogurt Swirl: Add a swirl of plain Greek yogurt or a dollop of sour cream on top for creaminess and a nice visual contrast.
- Cucumber Ribbons: Use a vegetable peeler to create thin cucumber ribbons from fresh, crisp cucumbers to place on top of the soup.
- Avocado Slices: Thin slices of avocado arranged on top can add richness and a pop of color.
- Microgreens: A small handful of microgreens can add texture and visual appeal.
- Edible Flowers: Edible flowers like nasturtiums or pansies can provide a beautiful and colorful garnish.
- Tortilla Chips or Croutons
Chilled Cucumber Avocado Soup
Equipment
Ingredients
- 2 large avocados peeled and pitted
- 4 medium-sized cucumbers peeled and roughly chopped
- 1 serrano chile
- 1/2 cup of cilantro approximately (one handful)
- 4 tablespoons of lemon juice
- 1/2 cups cold water
- 1 teaspoon salt
Instructions
- Put all the ingredients into the blender. Blend at low speed for one minute, then at medium speed for two minutes, and finally at high speed for 2 or 3 minutes. If you gradually increase the speed of the blender, the soup will be creamier.
- Chill for at least 2 hours and garnish with your prefered toppings.
Notes
- Herbs: Sprinkle finely chopped fresh herbs like dill, mint, or basil on top. Place a small sprig of herb in the center for an extra touch of elegance. These simple steps can elevate your dish.
- Extra Virgin Olive Oil.
- Roasted Corn, pico de gallo
- Yogurt Swirl: Add a swirl of plain Greek yogurt or a dollop of sour cream on top for creaminess and a nice visual contrast.
- Cucumber Ribbons: Use a vegetable peeler to create thin cucumber ribbons from fresh, crisp cucumbers to place on top of the soup.
- Avocado Slices: Thin slices of avocado arranged on top can add richness and a pop of color.
- Microgreens: A small handful of microgreens can add texture and visual appeal.
- Edible Flowers: Edible flowers like nasturtiums or pansies can provide a beautiful and colorful garnish.
- Tortilla Chips or Croutons
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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