Chilled Cucumber and Avokado Soup

Chilled Cucumber and Avocado Soup ! Healthy soup recipes #soup #cucumber

This is a wonderful and refreshing first-course cucumber soup with avocado, which lends the soup a creamy feeling as well as fresh color.

Chilled Cucumber and Avokado Soup
Write a review
  1. 10 bigger cucumbers (~eight pounds), divided
  2. 2 teaspoon honey
  3. 1/4 cup rice wine vinegar
  4. 1 avocado (peeled, without seed)
  5. 1/2 spoon of chopped fresh dill
  6. pinch of slat
  7. 1/4 teaspoon grounded black pepper
  8. Dill to the top
  1. Cut the half of the cucumbers into small pieces. Place half of the cucumber pieces and the 2 tablespoons honey to a blender; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
  2. Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
  3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
  4. Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.
  5. Wine note: Green, vegetal flavors, like those found in this soup, call for sauvignon blanc's distinctive, herbaceous character. The wine's grassy, citrus qualities bring out the soup's fresh, crisp flavors.
Adapted from
Adapted from
Healthy Recipes


No votes yet.
Please wait...

Leave a Reply

Your email address will not be published. Required fields are marked *