Cucumber Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cucumbers, peeled, seeded, chopped
- ½ripe avocado, chopped
- Juice of 1 lime
- Salt
- 1tablespoon avocado oil
Nutritional analysis per serving (4 servings)
99 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
- Step 2
Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.
Private Notes
Comments
How about replacing 1 cup cold water with 1 cup cold vodka?
How far in advance do you think you could make this? Wondering if this could be made the day before a holiday dinner or dinner party and kept refrigerated.
This was great. You do not need to strain the mixture. Put everything in the blender, and you are good to go!
This is a wonderful recipe for these hot summer days. I added half of a shallot and a dash of cayenne to dial it right in for me.
I made this and forgot to add water - it was pretty good. Used more avocado and twice the lime. Even my kid enjoyed it. I threw it all in a smoothie blender, b/c this is a savory smoothie, and no straining needed! Thanks, NYT!
As others have said, this is a bit bland - adding garlic,basil and mint helped.