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Epicurious
Gourmet

Cucumber Avocado Soup

3.0

(12)

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

Ingredients

1 chilled seedless cucumber (about 16 ounces)
1 (6- to 8-ounce) firm-ripe avocado
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1/2 cup well-shaken chilled buttermilk
1 1/2 cups cold water

Preparation

  1. Step 1

    Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.

    Step 2

    Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.

    Step 3

    Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.

TagsCold SoupSoupSoup/StewButtermilkDairyAvocadoVegetableCucumberStarterDinnerVegetarianNut FreeGluten FreeKetoQuickEasyWeeknight Meals5 Ingredients or Fewer30 Minutes or LessNo-CookBlenderSummerGourmet

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