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Cool as a Cucumber & Cado Summer Soup

We love this refreshing, nutritious dinner after a hot day on the ranch. On summer mornings, I wander out to John's garden and pick nearly everything for this recipe. (Subtle brag!) It is one of those simple meals that reminds me how lucky we are to grow so much of what ends up on our table.

Happy Cooking!

-Alice

Prep Time: 5 minutes
Chill Time: 2 hours (or all day)
Yield: 4 servings


Ingredients

  • 2 ripe avocados, pitted and peeled (Reeds are an excellent choice.)

  • 1 large cucumber, peeled and roughly chopped

  • 1 cup plain whole-milk Greek yogurt

  • ½ cup packed fresh cilantro

  • Juice of 2 fresh limes

  • 1 jalapeño, roughly chopped (remove the seeds and ribs for a milder soup)

  • 2 scallions, roughly chopped

  • 1 teaspoon kosher salt

  • 1½ cups ice water, plus more if needed

Instructions

  1. Blend: Add all ingredients to a high-speed blender, add the water last.

  2. Purée: Blend on high until completely smooth and velvety. If the soup is too thick, add additional ice water, about ¼ cup at a time, until it reaches your preferred consistency.

  3. Chill: Taste and adjust the salt, lime juice, or jalapeño to suit your taste. Transfer to an airtight container and refrigerate for at least 2 hours. If you have the time, letting it chill all day makes it even better.

  4. Serve: Ladle into bowls and finish with a drizzle of avocado oil and a sprinkle of fresh diced tomatoes. I like to add my favorite avocado topping for a bit of pop.

Vegan Substitution: To make this soup vegan: substitute the 1 cup of dairy Greek yogurt with 1 cup of canned full-fat coconut milk.


Ranch Pairing: We love serving this soup with grilled shrimp and a fresh garden salad. It's the perfect light meal after a warm day spent working in the orchard.


Ranch Tip:  Reed avocados are especially wonderful in this soup. Their rich, buttery texture creates an incredibly creamy taste.

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