I love blending up a summer soup. It saves time and gives me weeknight dinner flexibility when not everyone can eat at the same time. Avocado makes this traditional cucumber soup rich with a smooth finish.
CUCUMBER AVOCADO SOUP
side: chickpea hummus
PREP: 20 minutes
COOK: none
YIELD: 4 servings
MAKE AHEAD
- Make soup up to three days ahead
- 8 ounces white cheddar cheese, cut into cubes
- Cut vegetables: cucumbers
INGREDIENTS
For avocado cucumber soup
1 cup plain Greek yogurt
½ cup buttermilk
2 cloves garlic, peeled
1 lemon, zested and juiced
2 cucumbers, peeled
½ cup low sodium vegetable broth
1 avocado, peeled and pitted
1 Tablespoon white vinegar
½ Tablespoon kosher salt
¼ teaspoon black pepper
½ medium red onion
For chickpea hummus
1 (14.5 ounce) can chickpeas (garbanzo beans)
2 garlic cloves, minced or pressed
2 Tablespoon lemon juice (½ lemon)
Pinch of cayenne pepper
½ teaspoon kosher salt
¼ cup olive oil
8 ounces white cheddar cheese, cut into cubes
1 cucumber, cut into slices for dipping
DIRECTIONS
For avocado cucumber soup
In the blender, combine all soup ingredients and blend until smooth. Chill until cold before serving; store up to 3 days in refrigerator.
For chickpea hummus
- In the bowl of a food processor, combine chick peas, garlic, lemon juice, cayenne, and salt. Pulse to combine into a paste.
- With the processor running, slowly drizzle in the olive oil until smooth. More olive oil or water can be added to achieve the desired consistency.
- Serve hummus with sliced vegetables for dipping and cheese.
