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Chilled Cucumber and Avocado Soup with Mango Salsa

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Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Give green soups a chance -- this one's refreshing, creamy, and comes together with a switch of your blender.

Chilled Cucumber and Avocado Soup on Food52

It’s not hard to love a green smoothie. They may be green, but they’re also sweet, cold, and fruity; they're lovable all around. Green soups, however, are a tougher sell. Even if you love vegetables, the idea of blending them up simply doesn’t have the same appeal of something that begins with the words “strawberry” or “banana.” 

More: Get Gena's recipe for the perfect green smoothie.

But perhaps it should. Green soups (which for me are usually a mixture fresh vegetables, a little lemon, and possibly some avocado) are a wonderful way to show off the fresh flavors of summer produce. And really, there’s nothing so very exotic about the idea -- they're not so different from gazpacho.

Avocados from Food52

In this soup, I combine crispy cucumber with avocado, some lime juice, green onions, and a little sea salt to create a perfectly dreamy, cool soup. I love that it can be whipped up in a blender in a matter of minutes, and if that’s all the time you have, feel free to serve it exactly as it is. If you’ve got a little more time on your hands, you can also throw together an easy mango salsa, which is delightful stirred into the soup or as a garnish on tacos, in wraps, or in salads. Whether you dress it up or down, I hope this recipe will turn you into a green soup believer.

Chilled Cucumber and Avocado Soup on Food52

Chilled Cucumber and Avocado Soup with Mango Salsa 

Serves 4

Chilled Cucumber and Avocado Soup

2 large cucumbers, peeled and cut into rough slices
Flesh of 1 large Haas avocado
2 scallions, green and white parts included, chopped
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon sea salt (to taste)
1/4 teaspoon black pepper (or to taste)

Mango Salsa

1 cup mango, cut into 1/2-inch cubes
1/2 cup tomato, diced
1/2 cup shucked corn kernels (raw)
1/2 cup cilantro, loosely packed and finely chopped
1 tablespoon olive oil
1 tablespoon lime juice
Sea salt and black pepper to taste

See the full recipe (and save and print it) here.

Photos by James Ransom

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Tags: Cucumber, Vegetable, Summer, Vegan, Gena Hamshaw