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Chilled Cucumber, Avocado, and Mint Soup
Prep: 10 minutes
Cook: 0 minutes
Servings: 4
Summer in a Sip
Beat the heat with this effortlessly elegant chilled soup. Requiring no cooking at all, this recipe comes together in minutes in a blender. It's a smooth, creamy, and invigorating dish that tastes like a cool breeze on a sweltering afternoon.
Materials
- 2 large English cucumbers, peeled and roughly chopped
- 2 ripe avocados, halved and pitted
- 1/2 cup plain Greek yogurt or dairy-free alternative
- 1/4 cup fresh mint leaves
- 1 jalapeño, seeded and chopped (optional, for a little kick)
- Juice of 2 limes
- 1 clove garlic
- 1/2 cup cold water, or more as needed
- 1 tsp salt, or to taste
- Extra virgin olive oil for garnish
Preparation
- Peel the cucumbers and give them a rough chop.
- Halve the avocados, remove the pits, and scoop out the flesh.
- Wash the mint leaves.
- Seed and chop the jalapeño if using.
Cooking
- Combine the chopped cucumber, avocado flesh, Greek yogurt, mint leaves, jalapeño (if using), lime juice, and garlic in a high-speed blender.
- Add the salt and 1/2 cup of cold water.
- Blend on high until the mixture is completely smooth and creamy. If the soup is too thick, add more cold water, one tablespoon at a time, until it reaches your desired consistency.
- Taste and adjust seasoning, adding more salt or lime juice if needed.
- Transfer the soup to an airtight container and chill in the refrigerator for at least 1 hour before serving.
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