Chilled Cucumber Avocado Soup
This avocado and cucumber cold soup is the perfect way to start a meal during the summer or very hot days. This soup is refreshing, healthy and most importantly delicious.
8 persons
Calories: 101kcal
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
Garnish ideas:
- 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
Serving: 1serving | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg