Chilled Cucumber & Avocado Soup
This is a simple, satisfying, no cook, under ten ingredient, perfect for a hot summer day, all you need is a blender soup.
A couple of months ago while visiting Nashville, my husband and I both ordered a chilled cucumber and avocado soup as a starter for lunch. It sounded light and refreshing; the perfect meal to break up the humidity, bourbon and BBQ we were surrounded by. When the soup arrived, I told my dairy intolerant husband to wait a minute, this soup looked cream based. We had 'hypothesized' that a cold avocado soup's creamy texture would come from the avocado itself, but we were in the charming south now, and the south just loves it's cream and butter! Naturally, I asked the waiter and the soup in fact, had milk AND yogurt in it. A double whammy for my husband, and a double soup order for me. It was absolutely delicious, so I didn't mind.
When I get back from vacation I like to cook some foods inspired by my travels. Since being with my husband, I also like to come home and recreate food that I got to eat while he just stared longingly at a plate of food he couldn't partake in. The soup quickly made it to the top of my 'to cook' list. It is summer here in sweltering NYC after all.
Instead of milk and yogurt, this recipe is made using coconut milk and cashew yogurt, making it dairy free, and also vegan. So, without further adieu, here is my simple recipe for Chilled Cucumber & Avocado Soup:
Ingredients:
- 1 large avocado
- 3 kirby cucumbers
- 1 can light or regular coconut milk
- 1 small container of cashew or regular plain yogurt
- 2 roughly chopped scallions
- juice of 1 lime
- 1 handful of roughly chopped dill
- 1 tsp cumin
- 1 tsp salt
Blend all of the ingredients in a blender or food processor. Give it a taste add a little more salt or possibly lime, if one seems lacking. Chill for at least two hours, best after four hours. Serve with a sprig of dill or a lime slice as garnish. This will make two large bowl or 4 cups of soup. Enjoy!
