Ingredients for Avocado Cucumber Soup
- 4 cups vegetable broth
- 2 cloves minced garlic
- 1 large cucumber (about 2 cups)
- Fresh Chervil
- 2 ripe avocados (about 2 cups)
- Fresh Parsley
- Fresh Tarragon
- Fresh Chives
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- White Pepper
- Plain Greek yogurt (about 1 tablespoon per bowl)
- Smoked paprika (for garnish)
- Thinly sliced radishes (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Avocado Cucumber Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Avocado Cucumber Soup
- Heat 4 cups of vegetable broth in a medium saucepan over medium-high heat.
- Add 2 cloves of minced garlic and simmer for 5 minutes, or until fragrant.
- Remove from heat and let cool to room temperature.
- While the broth cools, prepare the remaining ingredients: dice 1 large cucumber (about 2 cups), dice 2 ripe avocados (about 2 cups), chop 1/4 cup fresh cilantro or dill, and measure out 1/4 teaspoon red pepper flakes (adjust to taste), 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Once the broth is cool, add the diced cucumber, avocados, herbs, pepper flakes, lemon juice, salt, and pepper to a blender or food processor.
- Blend in batches until completely smooth and creamy. Add a little extra broth if needed to reach desired consistency.
- Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled in bowls, garnished with a dollop of plain Greek yogurt (about 1 tablespoon per bowl), a sprinkle of smoked paprika, and a few thin radish slices.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
12g
Carbs
4g
