Description
A refreshing and creamy summer soup made with crisp cucumbers, ripe avocados, and a hint of lime. Perfect for hot days when you want something light yet satisfying.
Ingredients
Scale
For the Crust:
- For the soup:
- 2 large cucumbers, peeled and chopped
- 2 ripe avocados, pitted and peeled
- 1 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold water
- For garnish:
- 1/4 cup diced cucumber
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- 1. In a blender, combine the cucumbers, avocados, Greek yogurt, lime juice, garlic, cilantro, salt, and black pepper.
- 2. Blend until smooth, adding cold water as needed to reach your desired consistency.
- 3. Taste and adjust seasoning with more salt or lime juice if needed.
- 4. Transfer the soup to a large bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
- 5. Before serving, stir the soup and adjust the consistency with a little more water if it has thickened too much.
- 6. Ladle into bowls and garnish with diced cucumber, chopped cilantro, a drizzle of olive oil, and a sprinkle of red pepper flakes if desired.
- 7. Serve immediately and enjoy!
Notes
For a dairy-free version, substitute the Greek yogurt with coconut yogurt. The soup can be stored in the refrigerator for up to 2 days. Stir well before serving as it may separate slightly.