Thursday, August 14, 2014

Weeknight Dinner: Chilled Avocado and Cucumber Soup

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The minute it hits May, John is UNBEARABLY hot, until it hits the first of October.  Maybe even later, depending on the weather.  I, on the other hand, am practically always freezing - even in summer.  I sit in a freezing cold office all day, go outside for MAYBE fifteen minutes, and then on an air-conditioned train and into my air conditioned home.  It's practically a joke.

There is one thing I agree with him on - when it gets to be the type of temperatures we've had lately, you just don't want to eat hot food.  It's completely unappetizing.  When I saw this soup, though, I knew it was perfect for us.  It combines two favorite foods, is packed with vegetables and few calories (bonus), and it would be something we could easily make on a weekend night when we're both feeling pretty tired. 

Seeing that we're coming up to the final weeks of summer, I had to get it to you sooner than later so you could try it for yourselves.  Since it isn't a hot soup, a normal blender works wonders with no other fancy equipment required.  And, you can use all that super fresh produce that's just hanging out in your farmer's markets or backyards this summer!
Chilled Avocado and Cucumber Soup (adapted from Nerds with Knives)
Serves:  4
2 large cucumbers, peeled
1 avocado, peeled
4 scallions, roughly chopped
3 tablespoons cilantro, chopped
3 tablespoons basil, chopped
1 tablespoon mint, chopped
3 cups vegetable broth
1 lime, zested and juiced
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 heirloom tomato, roughly chopped

Cut the peeled cucumbers in half lengthwise and scoop out the seeds.  Roughly chop the cucumber and throw it into the blender.  Roughly chop the avocado and add it to the blender along with the scallions, cilantro, basil, and mint.  Process until smooth.  Then, add the vegetable broth, lime zest, lime juice, apple cider vinegar, salt, and pepper.  Process until smooth, taking time to push down any liquid that is on the sides of the blender.  Pour into 4 bowls and top evenly with heirloom tomato. 

Serve immediately.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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