Description
Chilled avocado cucumber soup is the ultimate summer refresher, combining creamy avocados and crisp cucumbers with zesty lime and garlic. This vibrant green soup is not only a feast for the eyes but also a delightful burst of flavor in every spoonful. Perfect as an appetizer or light meal, it’s quick to prepare and destined to impress guests at any gathering.
Ingredients
Scale
- 2 ripe avocados (400g)
- 1 large cucumber (300g)
- 1/4 cup fresh lime juice (60ml)
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth (480ml)
- 2 tbsp extra virgin olive oil (30ml)
- Salt and pepper to taste
Instructions
- Gather all ingredients on your countertop.
- Halve the avocados, scoop out the flesh into a blender, and chop the cucumber into chunks.
- Add garlic, lime juice, olive oil, and vegetable broth to the blender. Blend until smooth.
- Taste and adjust seasoning with salt and pepper; if too thick, add more vegetable broth.
- Chill the mixture in the refrigerator for at least one hour.
- Serve in bowls or glasses garnished with cucumber slices or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg