Jenn’s Chilled Cucumber-Avocado Soup
I am thrilled to share my Food Coaching client Jenn’s healthy and refreshing summer soup with you. Even if you’re not a fan of cucumbers or avocados, you may be pleasantly surprised how delicious this combination really is.
Servings: 4 (about 1 cup each)
Ingredients
- 1 large English cucumber peeled, seeded and diced (1/4 cup saved for garnish)
- 1 large ripe avocado peeled, pitted and diced (save 1/4 cup for garnish)
- Lemon wedge
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup coarsely chopped fresh cilantro and/or parsley plus extra for garnish
- 1 green onion white and pale green parts only, coarsely chopped (about 2 tablespoons)
- 1/3 jalapeno seeded and finely chopped (optional)
- 1 cup low-fat or regular plain Greek yogurt I like Fage
- 1 cup cold water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt or to taste
- 1/8 teaspoon freshly ground pepper or to taste
Instructions
- Squeeze lemon wedge over diced avocado; toss with a fork. (prevents browning)
- In a blender, puree cucumber and avocado with remainder of ingredients. (except reserved diced cucumber and avocado)
- Divide soup among 4 bowls. Cover; refrigerate for 30 minutes to allow flavors to blend.
- Garnish with reserved cucumber, avocado, cilantro and/or parsley. Serve chilled.
Notes
Make Ahead and Storage Tips: soup can be made up to 1 day ahead. Cover and refrigerate. Add garnishes prior to serving.
Recipe can be easily doubled if desired. Feel free to experiment with your favorite seasonal herbs such as dill and chives.
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