Cold Cucumber Soup
This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready in just 15 minutes!
Servings 2 servings
Calories 320kcal
Equipment
- our Vitamix A2300
- Immersion hand blender with 20 fl oz container
- Regular blender
Ingredients
- 1 Cucumber (large) diced
- 1 Avocado
- 1 Shallot
- 1 clove Garlic
- ¼ cup Fresh cilantro washed, chopped, loosely packed
- 3-4 Tbsp Lemon juice (freshly squeezed)
- 2 Tbsp Olive oil
- ½ tsp Sea salt
- ½ tsp Black pepper
Instructions
- Coarsely dice the cucumber, shallot, and cilantro leaves.
- Add to a blender, along with the avocado flesh and lightly crushed garlic clove.
- Add the olive oil, 3 Tbsp lemon juice, 2 Tbsp water, salt, and pepper.
- Blend until smooth. Add more lemon juice and water as needed.
- Once desired consistency is reached, cover and place in the fridge for 1 hour before serving to allow the flavours to develop.
- Served cold with a drizzle of olive oil, chopped cilantro, and fresh ground black pepper.
Notes
Top tips to make a delicious soup
- You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial.
- Serve after chilled! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 3 days. It is raw food, it can get spoiled fast.
- Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.