Avocado Cucumber Soup

By • August 23, 2014 0 Comments

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Author Notes: When I think of summer I think of gazpacho and guacamole, what better way to celebrate these fleeting dog days than to incorporate avocado and cucumber together? White grapes add a subtle sweetness, counterbalanced with the acidity of freshly squeezed lime. A sprinkle of hot chili powder adds an unexpected underlying heat. Cumin and nutmeg tie the recipe together to provide a refreshing starter to any fabulous summer meal. A. Kadivar


Serves 4-6

  • 2 Avocados, peeled and cubed
  • 1 Cucumber, peeled, seeded and cubed
  • 1 cup White Grapes, washed
  • 2 Garlic cloves, peeled and minced
  • 1 Small White Onion, minced
  • 1.5 teaspoons Ground Cumin
  • 1.5 cups Water
  • 1.5 cups Vegetable Stock
  • Juice of 1 lime
  • 1 tablespoon Olive Oil
  1. Add olive oil to a hot pan and saute garlic and onion over medium heat until lightly browned and translucent. Add water and vegetable stock, allow to come to rapid boil and remove from heat. Place cubed avocado, cucumber and white grapes into a food processor or blender then add stock, salt, chili powder, cumin and lime juice and blend until smooth. Pour through a sieve for a smoother texture. Allow to cool to room temperature, cover and store in refrigerator until chilled. Optional: Garnish with pickled grapes, ground black pepper and olive oil

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