Sunday, August 25, 2013
Chilled Cucumber Avocado Soup (Vegan)
When it's time to beat the summer heat, I love cold soups. Recently, my mother—the Original Diva—harvested a basket of heirloom cucumbers and tomatoes from her garden in Virginia.
While chatting on the phone about what to do with them, I suggested a vegan chilled cucumber soup. After some googling, I came across a fabulous-looking recipe on the popular food blog, Pickles & Honey for Chilled Cucumber Avocado Soup. I emailed it over to my mother.
The next day, my mom whipped it up, and the results as reported back to me were fabulous. The avocado gives this vegan soup a creamy texture. It's the perfect dish for summer. I plan to make it myself this week.
Chilled Cucumber Avocado Soup
Adapted from Pickles & Honey
Serves 4 people
Prep time: 1 hour 5 minutes (includes chilling the soup)
1 pound organic cucumbers, roughly chopped
2 small avocados, peele and cut into small pieces
1/4 cup fresh lime juice (about 2 limes)
3/4 cup water
1 teaspoon seas salt
1/2 teaspoon black pepper
chopped tomato & cilantro (for garnishing/optional)
1. Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender. Process until smooth. Taste and add more salt/pepper if needed.
2. Transfer to a large bowl or tupperware and chill in the fridge for at least an hour prior to serving.
3. To serve, ladle the soup into bowls and garnish with the tomatoes and cilantro. Enjoy!