With the onset of the summer (and the early-onset-heatwaves we’re experiencing out west), all things cooling are in high demand. You can imagine my delight, therefore, when I came across a recipe for Chilled Cucumber Avocado Soup in Dr. Alejandro Junger’s Clean Eats. These, as they say, are a few of my favorite things.
Even more exciting- the soup is intended to be made in a blender- and couldn’t be easier:
- 2 large cucumbers, peeled, seeded and roughly chopped (about 3 cups)
- Flesh of 2 ripe avocados
- 1 cup raw cashews
- Juice of 1 lemon
- 2 garlic cloves
- 1 teaspoon sea salt
- 1 cup water
- 1 tablespoon fresh mint, tarragon or cilantro
- Pinch of smoked sea salt or smoked paprika.
The directions (no joke)- puree all the ingredients in the blender until the mixture is ‘smooth and creamy.’ Chill for 30 mins in an airtight container and then serve.
My findings after making, and thoroughly enjoying, this soup, are the following: This soup scales up or down easily. It is rich, incredibly creamy and deceptively filling.
I chose two enormous English cucumbers, and two medium sized avocados- and wound up with closer to 6 than the two servings promised. To compensate, I added an extra clove of garlic and selected an incredibly juicy lemon. I may use a scoche less salt in the next attempt- despite the increase in serving size, the teaspoon more than did the job. I chose smoked paprika and both cilantro and mint to garnish (plucked from my herb garden), and they did not disappoint. All in all, a delicious, nearly effortless addition to my summer menu and, I hope, yours!