Chilled Avocado and Cucumber Soup

Another recipe submission that I volunteered to test for Food52‘s “Your Best Recipe with Green Stuff”. This is a close tie with gazpacho as my favorite summer soup.

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It’s full of healthy fats from the coconut milk and avocado, so it’s surprisingly filling.  The cucumber and yoghurt make the soup refreshing and light, while the avocado and coconut milk create a wonderful rich, creamy texture. The addition of cumin and cayenne gives it a nice spicy kick.

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Recipe from A Pleasant Little Kitchen
Ingredients (serves 4-6):
avocados, pulp removed
English cucumber, peeled
1/4 red onion, chopped
garlic clove, halved
3/4 cup unsweetened coconut milk
3/4 cup plain yogurt
cup water
lime, juiced
1/2 teaspoon cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne
Lime wedges, for topping
Chopped cilantro, for topping

Directions:
1. Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth
2. Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.
(I sprinkled a generous amount of cayenne on top for some extra heat)

It doesn’t get much easier than that. I hope this one becomes a finalist!

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7 thoughts on “Chilled Avocado and Cucumber Soup

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