I’m a big fan of simple recipes. You know, the kind where you put everything in the food processor and you’re good to go under 10 minutes? Like this recipe for minty avocado & cucumber soup.
The last time I made it, one of our friend stopped by our apartment for a surprise visit. Thanks to this soup, I was able to invite him to stay over for a light, impromptu dinner. I served it as a first course, followed by spanakopita, fresh cucumber & tomato slices, feta, olives. You can never go wrong with simple and fresh.
P.S. You like chilled soups? Try Bulgarian tarator.
Refreshing Avocado & Cucumber Soup
- 3 medium-sized avocados, pitted and peeled
- 2-3 lebanese cucumbers, chopped
- 1/2 cup fresh mint leaves
- 1 small onion, chopped
- 1/2 lemon, juiced
- 1 cup plain yogurt
- 2 cups vegetable broth, chilled
- 1 tbsp white balsamic vinegar
- 1 tsp salt
- Thinly sliced radishes
- Minced green onions
- Sprig of mint
- Drizzle of your favourite olive oil (I used garlic-infused olive oil)
- Coarse salt
In the bowl of a food processor, add the avocados, cucumbers, fresh mint, onion, lemon juice, yogurt, white balsamic vinegar and salt. Turn on the food processor and gradually pour in the vegetable broth through the feed tube.
Process until smooth and creamy, about 2-3 minutes. Taste and adjust seasonings as needed.
For serving, garnish each bowl with thinly sliced radishes, minced green onions, a sprig of fresh mint, a pinch of coarse salt and a drizzle of your favourite olive oil. I like the added texture and freshness of the garnishes, but you can choose to omit (some of) them if you prefer.