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