Cucumber-avocado soup

I had a version of this luscious raw soup at Chef Andrew Spurgin’s Fibonacci’s Bistro and wanted to try to recreate it. I think I did him justice. His version had tiny sprigs of cilantro sprouts and some kind of Asian lime oil on top. It was absolutely delicious, rich and so flavorful.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Cucumber-avocado soup

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Lusciously creamy.

• CourseLunch

Servings	Prep Time
4 servings	10 minutes

Servings Prep Time 4 servings 10 minutes

Cucumber-avocado soup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Lusciously creamy. CourseLunch Servings Prep Time 4 servings 10 minutes Servings Prep Time 4 servings 10 minutes

Ingredients

• 2 cucumbers large, or 3-4 Persian cucumbers
• 1 avocado large Reed, or 2 small Hass avocados
• 1 limes
• 1/4 cup salsa
• 1-2 sprigs cilantro coriander, Chinese parsley
• 1-1/2 tsp sea salt kosher salt
• 1/2-1 tsp white pepper
• 1 clove garlic
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil citrus-infused if possible

Servings: servings

Units:MetricUS Imperial

Instructions

1. Peel the cucumbers, cut off the ends, and slice them lengthwise. Remove the seeds using a grapefruit spoon.
2. Cut into chunks and place in the blender with the lime juice, the salsa, cilantro, salt, half the white pepper, and garlic. Blend on high until everything is pureed. You might have to stop a few times to re-distribute the chunks.
3. Once it's pureed smooth, slice the avocado in half, remove the pit, and scoop the flesh into the blender, pureeing after each chunk is added. Taste and adjust seasonings, adding more white pepper if needed. Depending on how spicy the salsa verde is, you might need very little white pepper.
4. If you start with cold vegetables, this can be served immediately. Serve with a sprinkle of freshly ground black pepper and about ¼ t. citrus or lime olive oil on top.
5. Place plastic wrap directly on the surface of the soup if storing in the fridge to keep it from turning brown.

Recipe Notes

Per serving:

• 223 calories
• 14 g fat
• 2 g saturated fat
• 9 g monounsaturated fat
• 2 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 696 mg sodium (9 mg sodium with salsa & salt omitted)
• 775 mg potassium
• 9 g carbohydrate
• 6 g fiber
• 3 g sugars
• 3 g protein
• 4 Weight Watchers Points Plus

You might also enjoy this Greek version of a similar soup from my friend California Greek Girl.

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