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
- 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
Combine all soup ingredients in a food processor or blender and process until smooth.
Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.
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.
Garnish with small chopped cucumbers and either parsley or cilantro. Great additions are sour cream or Greek yogurt.
*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.
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.