Description
Creamy avocado blends with cool cucumber and Greek yogurt in this refreshing chilled soup. Perfect for a light lunch or summer appetizer.
Ingredients
Units
Scale
- 1/2 large Florida avocado, or 1 california avocado, cubes
- 1 cucumber (1 cucumber) peeled and cubed
- 1/4 cup (60 ml) greek yogurt
- 1 cup (237 ml) cold water
- Juice of half a lime
- 1 clove garlic (1 clove) garlic
- 1 tbsp olive oil
- 1 handful of cilantro
- 1 substantial pinch of salt
- Pine nuts (as many as you want)
- Cilantro (several leaves should be enough)
- Drizzle of olive oil
Instructions
- Place all ingredients in a blender over medium high speed.
- Puree until smooth.
- Taste for seasoning and adjust as necessary.
- Serve into small bowls and garnish with pine nuts, cilantro, and olive oil.
- Eat immediately.
Notes
- For a thinner soup, add up to ½ cup more cold water.
- Substitute plain yogurt for Greek yogurt if needed, but the flavor will be slightly tangier.
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 10
- Protein: 5
- Cholesterol: 10