Cucumber avocado soup with lemon
Cucumber avocado soup with lemon is a vibrant, chilled dish featuring hydrating cucumbers and creamy avocado. Enhanced with lemon and herbs like dill and coriander, this no-cook recipe is perfect for warm days.
Cook time 0 min
Prep time 10 min
Ingredients:
2 cucumbers1/2 avocado
1 tsp lemon juice
1 tsp dill
1 tsp coriander leaves
Cucumber avocado soup with lemon and herbs is a refreshing and nutritious dish perfect for warm days. This chilled soup combines the crisp, hydrating qualities of cucumbers with the creamy texture of avocado, complemented by a tangy hint of lemon and the aromatic flavors of dill and coriander. It's an easy-to-make recipe that requires no cooking, making it a quick and healthy option for a light meal or appetizer.
Instructions:
- Wash the cucumbers thoroughly under cold running water.
- Peel them if the skin is thick or if you prefer a smoother soup. If you like a bit of texture, you can leave some of the skin on.
- Chop the cucumbers into large chunks and set aside.
- Cut the avocado in half, remove the pit, and scoop out the flesh.
- Set aside the avocado flesh.
- Add the chopped cucumbers, avocado flesh, lemon juice, dill, and coriander leaves into a blender or food processor.
- Blend until smooth. If the mixture is too thick, add a splash of water or vegetable broth to reach the desired consistency.
4. Season the Soup:
- Taste the soup and add salt and pepper if desired.
- Blend again briefly to mix the seasonings.
- Transfer the blended soup to a bowl and cover.
- Place it in the refrigerator to chill for at least 1 hour before serving to enhance the flavors.
- Once chilled, stir the soup well and pour it into serving bowls.
- Garnish with additional dill or coriander leaves if desired for a fresh touch.
- Serve the cucumber avocado soup as a refreshing starter or a light meal on its own.
Enjoy your vibrant and refreshing cucumber avocado soup with lemon and herbs! This easy-to-make dish is not only delicious but also packed with nutrients. Whether you're serving it as an appetizer or a light main course, it's sure to be a hit. Feel free to experiment with additional herbs or spices to suit your taste. Bon appétit!
Cucumber avocado soup with lemon FAQ:
Chill the soup for at least 1 hour before serving to enhance the flavors. You can chill it for longer if you prefer a colder temperature.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, the soup may thicken; stir in a little water or vegetable broth to adjust the consistency before serving.
If you're looking for a substitute for avocado, you can use silken tofu for a creamy texture, or a bit of Greek yogurt for a tangy flavor. Keep in mind this will change the taste and consistency slightly.
English cucumbers are ideal for this soup as they have fewer seeds and a thinner skin. If unavailable, regular cucumbers will work too; just peel them if the skin is thick.
The soup is ready when it reaches a smooth and creamy texture without any large chunks. If it's too thick for your liking, add a splash of water or vegetable broth and blend again.
Tips:
- Choose fresh, firm cucumbers and perfectly ripe avocados for the best flavor and texture.
- Chill the soup in the refrigerator for at least 30 minutes before serving to enhance its refreshing qualities.
- Blend the soup until smooth for a creamy texture; if you prefer a chunkier soup, pulse the blender instead of running it continuously.
- Adjust the lemon juice, dill, and coriander to taste. Fresh herbs can be more potent, so add them gradually.
- Garnish with additional herbs, a drizzle of olive oil, or seeds for extra texture and flavor.
Nutrition per serving
2 ServingsCalories 120kcal
Protein 2.84g
Carbohydrates 15g
Fiber 4.77g
Sugar 5g
Fat 8g
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