Description
This refreshing Cold Cucumber Soup is a perfect dish for warm days. Made with fresh vegetables and a hint of spice, it’s a light and flavorful option for a quick meal or appetizer.
Ingredients
Units
Scale
Main Soup:
- 1 large English cucumber, peeled, seeds removed, and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 jalapeño, seeded (or leave the seeds for more spice)
- 1 clove garlic, minced
- 1/2 avocado
- 2 1/2 to 3 tablespoons apple cider vinegar (adjust to taste)
- 1/4 cup extra-virgin olive oil, plus more to taste
- 1/2 teaspoon salt
- Freshly ground black pepper
Garnishes:
- 1–2 Persian cucumbers, diced
- Fresh mint or other herbs
- Extra-virgin olive oil
Instructions
- Prepare Vegetables: Remove cucumber seeds. Add cucumber, bell pepper, jalapeño, garlic, vinegar, avocado, salt, and pepper to a blender.
- Blend: Process until smooth, scraping down the sides as needed. Adjust seasoning.
- Chill: Refrigerate for 30 minutes to 1 hour.
- Garnish: Serve with diced cucumbers, mint, and a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
