Avocado-Cucumber Soup Recipe

Avocado-Cucumber Soup Recipe

The following recipe is from the July 9th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

This recipe for Avocado-Cucumber Soup, excerpted from Serves One by Toni Lydecker, actually makes two 1 cup first course servings. But I could certainly eat the whole batch myself, paired with a multigrain roll, as a full summer meal.

  • Yield:2 as an appetizer or 1 as an entrée

Ingredients

  • 1 Hass avocado
  • 1 cup peeled, seeded, chopped cucumber
  • 2 tomatillos, quartered
  • 1/4 cup chopped onion
  • 1 small serrano or jalapeño chile, halved lengthwise, stemmed, and seeded
  • 1 teaspoon salt
  • 2 teaspoons chopped cilantro (optional)

Directions

  1. 1.

    Run a knife lengthwise around the avocado and twist to separate the halves. Lightly strike the pit with a knife blade and twist to remove. Score the flesh with a knife and scoop it out with a spoon.

  2. 2.

    In a blender or food processor, combine the avocado, cucumber, tomatillos, onion, chile, and salt. Add 1 cup water. Blend until the mixture is pureed, adding more water if necessary for a soupy consistency. Chill well. Sprinkle with the cilantro, if using.