If you’re tired of gazpacho as your go-to soup summer soup, try this cold avocado cucumber soup. You can season it in a number of ways, including Mexican and Italian. This soup is so delicious and may be made dairy-free and it’s so easy to make!
Cold Avocado Cucumber Soup
Ingredients
- 3 medium cucumbers ends trimmed, peeled, and seeded* (stubby Kirby-shape or 2 long English or traditional)
- 3 ripe avocados sliced in half, pitted, and peeled
- 1/4 cup fresh lime juice from 2 limes (or smaller amount of white distilled vinegar, to taste)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped flat leaf parsley
- 2 cloves garlic grated or minced
- 1 5.3-ounccontainer nonfat plain Greek yogurt (Choban(or an extra 1/2 avocado
- 2 tablespoons diced green chiles from a can
- 1 cup water or as needed
- Gluten free chipotle sauce or Tabasco sauce Original or Sweet & Spicy, to taste (Bufalo brand is tomato-free)
- salt & ground black pepper to taste
Instructions
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Combine all soup ingredients in a food processor or blender and process until smooth.
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Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.
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Refrigerate for 2 hours. The soup thickens as it chills. Thin with additional water or even vegetable broth as needed. If you do add additional liquid, season with additional salt and pepper to taste.
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Garnish with small chopped cucumbers and either parsley or cilantro. Great additions are sour cream or Greek yogurt.
Tips
*To seed cucumbers, slice in half. Then, using a spoon turned backwards, scrape the seeds out down the center and discard.
Thinning Once Chilled:
When the soup chills, it may thicken. If you wish to thin it out, stir in a little water or even gluten free chicken broth.
Variations:
Mexican: Use all cilantro without any parsley and season with a little ground cumin and a little crushed oregano.
Italian: Substitute the cilantro and parsley with fresh basil leaves and season with a little Italian seasoning (rosemary, thyme, marjoram, sage, and oregano.