This is one of my favorite cold soups for the summer. If cucumber's not your thing, you can prepare this soup with zucchini, tomato, celery, or a combination of all of those vegetables. Avocado is a perfect base for an easy soup like this, and it will give you a canvas that is endlessly adaptable. —Gena Hamshaw
Chilled Cucumber and Avocado Soup
large cucumbers, peeled and cut into rough slices
large Haas avocado, halved, pitted, and flesh scooped out
scallions, green and white parts included, chopped
fresh lime juice
1/4 to 1/2 teaspoons
sea salt (to taste)
black pepper (or to taste)
Ataulfo mango, cut into 1/2 inch cubes
tomato, 1/2 inch dice
shucked corn kernels (raw)
cilantro, loosely packed and finely chopped
sea salt and black pepper to taste
In This Recipe
Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
Toss the salsa ingredients together in a small bowl.
Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.