Ingredients:
- 2 large cucumbers, peeled and chopped
- 1 ripe avocado, peeled and pitted
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons lime juice
- 1 cup vegetable broth, chilled
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sliced green onions, diced avocado
Instructions:
- In a blender or food processor, combine the chopped cucumbers, avocado, cilantro leaves, mint leaves, green onions, minced garlic, and lime juice.
- Blend the mixture until smooth and creamy.
- Gradually add the chilled vegetable broth to the blender, blending until the soup reaches your desired consistency. You may not need to use all of the vegetable broth, so add it gradually and adjust to your preference.
- Once the soup reaches the desired consistency, taste and season with salt and pepper as needed. Blend again briefly to incorporate the seasoning.
- Transfer the soup to a large bowl or container and cover with plastic wrap.
- Refrigerate the soup for at least 1 hour to chill and allow the flavors to meld.
- Before serving, give the soup a good stir. If it has thickened too much, you can thin it out with a little more chilled vegetable broth or water.
- Ladle the chilled cucumber avocado soup into bowls.
- Garnish each bowl with chopped cilantro, sliced green onions, and diced avocado, if desired.
- Serve immediately and enjoy the refreshing and creamy flavors of this chilled cucumber avocado soup!
This soup is perfect for warm summer days or as a light and refreshing starter to any meal. It’s packed with healthy fats from the avocado and plenty of fresh herbs for a burst of flavor. Enjoy!
Recipes from the book “The Raw Food Edge”
