Ingredients
Scale
- 2 large cucumbers, peeled and roughly chopped
- 2 ripe avocados, pitted and roughly chopped
- 1 cup plain yogurt (Greek or regular)
- 1/2 cup vegetable broth (or water)
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, a drizzle of olive oil, a sprinkle of red pepper flakes
Instructions
- Start by peeling and roughly chopping the cucumbers and avocados. Mince the garlic and measure out the lime juice.
- In a blender, combine the chopped cucumbers and avocados. Add the vegetable broth (or water) and blend until smooth.
- Add the yogurt, lime juice, and minced garlic to the blender, blending until creamy and well combined.
- Taste the soup, then season with salt and pepper. Chill in the refrigerator for at least 30 minutes before serving. Garnish as desired and enjoy cold.
Notes
- Use Ripe Avocados: Ensure your avocados are ripe for the best creaminess.
- Adjust Consistency: Add more broth or water if the soup is too thick.
- Chill Thoroughly: Chilling is important for flavor and texture.
- Don’t Skip the Lime Juice: It brightens flavor and prevents browning.
- Garnish Creatively: Experiment with herbs, olive oil, or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 170 Kcal
- Sugar: 3g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg