Cold Cucumber, Jalapeño, and Avocado Soup
When cucumbers are in season during summer and early fall, this four-ingredient cold soup can be made in about 10 minutes, and serve as a delicious lunch or light dinner. It can also be used as a sauce over grilled chicken or tofu! Any type of New Mexico-grown cucumber can be used, and optional ingredients like cilantro, garlic, onion, and lime juice can be used to customize the soup to your liking. But start with the four ingredients and move on from there! (We do recommend drizzling with this Green Chile Oil.)
- 3 cucumbers, small (aim for about 3/4 of a pound locally grown cucumbers)
- 2 jalapeños (or to taste, and use New Mexico-grown)
- 1 avocado (use a medium-sized one)
- 3/4 cup plain yogurt (1 snack-sized tub)
- Wash the cucumbers, jalapeños, and avocado.
- Roughly chop the cucumber and jalapeño (remove the seeds and ribs to decrease the heat), and remove the skin and pit from the avocado.
- Add all ingredients to a blender and blend on high speed until very smooth; you may need to add about 1/2 cup of water to the blender.
- Add water to the soup to the desired consistency, and add salt, pepper, and other desired ingredients to taste and blend smooth again. Chill until ready to serve; you can make this recipe a day ahead.
Calories: 289kcalCarbohydrates: 27gProtein: 9gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 12mgSodium: 62mgPotassium: 1387mgFiber: 11gSugar: 14gVitamin A: 990IUVitamin C: 90mgCalcium: 193mgIron: 2mg
Recipe and photos by Christina Keibler
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