My summer eating preferences have finally kicked in, which is why I’m so excited to share this chilled vegan cucumber avocado soup recipe! Unfortunately, I woke up to temps in the low 20s around Boston this week, with the wind chill around 12 degrees. Seriously?!
The tulips that are now in full bloom are taking it hard, the squirrels aren’t sure if they should start hoarding acorns again, and I’m just generally annoyed. And of course, my new patio furniture arrived late last week. Now I get to stare longingly at it from my window.
I think it’s supposed to warm up to “normal” temps throughout the week (although, what is “normal” these days?), which is an especially good thing, because I have a giant bowl of chilled cucumber avocado soup sitting in my fridge. Oh, and a couple of sorbet recipes in the works for later this week. Like I said, my cravings for summery foods kicked in just in time for the weather to do a complete 180, and then quickly retreated as I stepped outside to discover winter was back with a vengeance.
I hope it’s warmer where you live, but if not, this vegan cucumber avocado soup is still pretty fantastic. It’s also insanely simple—cucumbers, avocado, lime juice, and water. You can have some fun with add-ins like cilantro and chopped tomatoes, or even add a little fresh salsa or corn on top just before serving.
So, crank up the heat, stop staring at your shiny, new outdoor furniture, and chill out (literally) with a bowl of refreshing cucumber avocado soup! It’ll be “real” summer before we know it.
P.S. Can’t get enough of this cucumber avocado goodness? Try my latest cold cucumber avocado soup recipe with lemon, dill and chives. It’s extra creamy!
- 1 pound organic cucumbers, roughly chopped
- 2 small avocados, cut into small pieces
- ¼ cup fresh lime juice (from approximately 2 limes)
- ¾ cup water
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- chopped tomato and cilantro for garnish (optional)
- Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender. Blend until smooth, then taste and add more salt/pepper if you like.
- Transfer the soup to a large bowl or tupperware and chill in the fridge for at least an hour before serving. Garnish with chopped tomato and cilantro, if you like.
If you're a big fan of cilantro, feel free to blend a handful (1/4 - ½ cup or so) directly into the soup.
I use a Vitamix blender and love it.