A chilled, refreshing avocado and cucumber soup perfect for hot days. The best part is that it's packed with nutrients and can be made in a short time just by chopping and blending. It turns out creamy even without dairy products.
About This Recipe
This chilled soup is highly recommended for when you lose your appetite during the hot season, or for breakfast or a light lunch. The healthy fats from the avocado and the water content from the cucumber make it satisfying yet refreshing to eat. When our team actually made it, it turned out smoother and creamier than we imagined, and despite being simple, it was properly satisfying. It's also suitable for those who dislike cilantro or are avoiding dairy products.Ingredients (Serves 2)
- Avocado: 1 (ripe)
- Cucumber: 1 (about 120-150g, peeling it makes it milder)
- White green onion (white part): 1 stalk (about 40g)
- Cilantro (minced): 2 tablespoons (to taste)
- Freshly squeezed lemon juice: 2 teaspoons (about 10ml)
- Lemon zest (for garnish): A little
- Sea salt: 1 teaspoon (adjust to taste)
- Cold water: 1/4 cup (about 60ml) *Adjust based on desired thickness
- Olive oil: 1 teaspoon (optional, enhances flavor and texture)
Instructions
- Prepare the ingredients. Peel the cucumber and chop roughly, remove the pit and skin from the avocado and cut into bite-sized pieces. Thinly slice the white green onion, and mince the cilantro.
- Place the chopped avocado, cucumber, white green onion, cold water, lemon juice, olive oil, and salt into a blender.
- Blend until smooth. Adjust the smoothness and thickness according to your blender's power and your preference. If it's too thick, add cold water little by little.
- Taste and adjust with salt or lemon juice. Adding a little pepper if necessary will tighten the flavor.
- Chill well in the refrigerator for about 1 hour. Serve in bowls, garnish with cilantro and lemon zest, and it's ready. Please enjoy as soon as possible after making.
Nutrition and Health Points
Avocados are rich in monounsaturated fatty acids (oleic acid), and these healthy fats make it easy to feel satisfied, which is also considered good for cholesterol management. They are also abundant in dietary fiber, vitamin E, and potassium, helping to regulate skin and blood pressure. Cucumbers are high in water, vitamin K, and minerals while being low in calories, making them ideal for hydration during the summer when dehydration is common. Green onions and cilantro have antioxidant properties and aid digestion, making this an overall digestion-friendly and healthy dish. The calories are slightly higher due to the avocado, so by adjusting the amount, it can also become a satisfying menu item while dieting.Tips for Variations
- If you want to add protein, adding plain yogurt (2-3 tablespoons) or unsweetened Greek yogurt will make it creamier and increase the protein content.
- If you like it spicy, we recommend adding jalapeños or a pinch of chili flakes for a spicy kick.
- For those who dislike cilantro, substituting it with mint or basil will give it a refreshing taste.
- If you are vegan and want to add richness, increasing the olive oil or adding a small amount of almond milk will make it milder.
- As a guideline, store in the refrigerator for up to 1 day. Since avocados change color easily due to oxidation, please store with plastic wrap pressed tightly against the surface.