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Home > Blog

07.4.17 Recipes

Chilled Cucumber and California Avocado Soup

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Chilled Cucumber and California Avocado Soup | Naturally Ella

Post sponsored by California Avocado. See below for more details.

Until I moved to California, summer months focused on two ingredients: sweet corn and tomatoes. When I moved to California, I learned that July is peak season for California avocados. I had no idea because in Illinois, avocados are not a local crop! Creamy, fresh avocados are the perfect summer treat and a great way to make a meal without heating up your house.

This avocado soup is the ultimate summer meal. It's fresh, cooling, and requires very little effort. The most time-intensive part is peeling and de-seeding the cucumbers! Plus, this soup is easily adaptable for whatever herbs and spices you might have on hand. I like to make this soup for get-togethers because it keeps well and doesn't require heat!

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Chilled Cucumber and California Avocado Soup

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A lovely raw summer avocado soup with yogurt and coriander- perfect for those hot summer days!

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Cuisine: soup

Ingredients

Scale

Soup:

  • 2 medium cucumber (2 lbs)
  • 2 ripe avocado (1 pound)
  • 1 garlic clove, minced
  • 1 teaspoon coriander, toasted and ground
  • Juice from 1 large lemon
  • Lemon zest for one large lemon
  • 1 cup plain whole milk yogurt
  • ½ teaspoon salt
  • 1 to 1 ½ cups water, as needed to thin

Topping:

  • ½ large ripe avocado
  • 1 tablespoon lemon juice
  • ¼ teaspoon chili flakes
  • 2 tablespoons hemp seeds

Instructions

  • Peel the cucumber and slice in half lengthwise. Scoop out the seeds from the inside of each half. Roughly chop the cucumber and place in a blender.
  • Cut the avocado in half and remove the pit. Scoop out the avocado and place in the blender with the cucumber. Add the garlic, ground coriander, yogurt, lemon juice, zest, and salt. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until cool.
  • Dice the avocado and toss with lemon juice and chili flakes (if using). Divide the soup into two bowls and top with diced avocado and hemp seeds.

Notes

Tips & Tricks: This soup works best with ripe avocado- they puree the best. Also, if you do not have a high-speed blender, dice the cucumber small before blending. 

Stock up: get the pantry ingredients you will need: Yogurt, Avocado, Cucumber

Nutrition:  see the information.

Nutrition

  • Calories: 656
  • Sugar: 17.1
  • Sodium: 674
  • Fat: 47
  • Carbohydrates: 56
  • Fiber: 25.7
  • Protein: 17
  • Cholesterol: 15.9

Did you make this recipe?

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Avocado Soup

variations

I love using avocado in chilled soup. It provides a creamy base and a hint of that good avocado flavor. Plus, it pairs well with so many different flavor combinations. This avocado soup is the perfect base to play with all the different summer flavors!

Vegan: Replace the yogurt with a nut or seed based cream. I found almond cream or sunflower cream work well in place of the yogurt- neither are too overpowering.

Herbs: I left out the herbs because I love you can taste the cucumber and avocado. However, a hefty sprinkle of parsley, cilantro, or dill would be a lovely companion.

Spices: I love the flavor of coriander but you could also use a sprinkle of cumin in place of or in addition to the coriander.

Explore Avocados

Avocado - Explore an Ingredient - Naturally Ella

July is a hot month in the California valley which means my oven stays off for a good percentage of meals. Avocados are the perfect treat because they take such little prep and are the perfect hot-weather food. I love using avocados in tacos, pureed into a sauce, or as a simple snack with salt and pepper.

Black Bean Tacos with California Avocado-Sweet Corn Salad
Breakfast Enchiladas with Avocado Cream Sauce
Root Vegetable Enchiladas with Cilantro Avocado Sauce

Chilled Cucumber Avocado Soup | Naturally Ella

Disclosure: This recipe was created in partnership with California Avocado. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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  1. Tori//Gringalicious.com says

    July 04, 2017 at 2:07 pm

    Wow, this sounds so unique and so delicious! Thank you for sharing!

    Reply
  2. Sharon Mc says

    July 07, 2017 at 5:45 pm

    I have everything needed for this wonderful sounding soup and we are having it tonight! Thanks for the recipe

    Reply
  3. Rachel says

    July 08, 2017 at 10:33 pm

    That looks incredible! I am definitely going to try it!

    Reply
  4. Lucie says

    July 16, 2017 at 2:31 am

    Loved the soup! The ground coriander and lemon zest bring it to next level. Great color, texture, taste. And health boost;) Thank you!

    Reply
  5. Elizabeth K says

    August 28, 2017 at 7:54 am

    How long will this keep in the fridge? Could you make it the day before? I'm trying to figure out if it would work to bring it for lunch at work.

    Reply
    • Erin Alderson says

      August 28, 2017 at 8:49 am

      I think the soup would keep and still taste good but the color would probably not be the same!

      Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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