Chilled Cucumber Avocado Soup
A refreshing no-cook soup perfect for hot days, combining cucumber, avocado, and fresh herbs. This creamy soup is cool, hydrating, and ready in minutes.
Prep time: 10 minutesCook time: Serves: 4
Ingredients
2 large cucumbers, peeled and chopped
2 ripe avocados, pitted and peeled
1 cup plain Greek yogurt
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chilled water
1 tablespoon olive oil
1 clove garlic, minced
Instructions
1. In a blender, combine the cucumbers, avocados, Greek yogurt, mint leaves, cilantro leaves, lime juice, salt, black pepper, and garlic.
2. Blend on high speed until smooth and creamy.
3. Gradually add chilled water to reach your desired consistency.
4. Taste and adjust seasoning if necessary.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
6. Serve cold, drizzled with olive oil and garnished with extra mint or cilantro leaves.
Storage
Store the soup in an airtight container in the refrigerator for up to 2 days.
Reheating
This soup is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
