Winter

Chilled Cucumber and Avocado Soup with Mango Salsa

August 21, 2013
Photo by James Ransom
Author Notes

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

  • Serves 4
Ingredients
  • Chilled Cucumber and Avocado Soup
  • 2 large cucumbers, peeled and cut into rough slices
  • 1 large Haas avocado, halved, pitted, and flesh scooped out
  • 2 scallions, green and white parts included, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2 teaspoons sea salt (to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Mango Salsa
  • 1 cup Ataulfo mango, cut into 1/2 inch cubes
  • 1/2 cup tomato, 1/2 inch dice
  • 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
In This Recipe
Directions
  1. 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).
  2. Toss the salsa ingredients together in a small bowl.
  3. Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.

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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.