As the heat rises, I begin to add cold soups to the menu rotation. You should too, because they are utterly refreshing and delicious. This Chilled Cucumber & Avocado Soup is especially creamy and satisfying.
Serve it alongside a Mexican inspired meal like beef or chicken fajitas. Or as an unvonventional side to a barbecue spread with ribs and brisket.
Here’s a tip for seeding the cucumbers. Cut the cuke in half lengthwise, then drag a grapefruit spoon along the center to pull the seeds out. Also, I use Fage Total plain Greek yogurt 2%, but any plain yogurt will work just fine.
Can get enough cold soup? Last week I made gazpacho [1]. I love having it on hand for an easy lunch or dinner side. Here’s another cuke soup [2] made with buttermilk and dill. And, if you missed it, this chilled roasted red pepper soup [3] posted recently. Enjoy & Happy Fourth! -alyce eyster
Photo: Fulton Davenport
- 2 ripe avocados
- 2 English cucumbers, seeded & roughly chopped
- 1 cup sour cream
- 1 cup plain yogurt
- ¼ cup chopped fresh chives
- 2 tsp fresh lime juice
- 2 tsp salt
- 1 small jalapeno, chopped
- For garnish:
- chopped cucumber
- fresh chives, chopped
- Peel and pit the avocados.
- Combine all the ingredients in a blender. Blend until very smooth and chill.
- Garnish with the chopped cucumber and chives for service.
- Thin, if necessary, with water.