This Chilled Avocado Cucumber Soup makes a perfect starter to a summer meal. This creamy and delicious soup is suitable for low-carb, Atkins, diabetic, LC/HF, ketogenic, gluten-free, and Banting diets.
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I got this idea when perusing my pile of ancient cooking magazines. While paging through my treasures, I came upon a recipe for a chilled avocado soup. The idea of making a soup out of avocados intrigued me and I had loads of avocados that needed to be used up. I got to work in the kitchen not to copy their creation, but to create my own vision.
It’s a good thing I had a lot of avocados that needed to be used up because I created several versions of the soup. The final soup is spiced up with chili powder and jalapeño pepper. This heat is toned down with the cooling effects of sour cream and cucumber. The lime and cilantro in this soup gives it overtones of guacamole, but the cucumber cools the intensity of the flavors and makes this soup a perfect appetizer for a summer meal.
One thing I love about this soup is that it’s so quick and easy to make–no cooking involved! Just pop the ingredients into a food processor; press the button; and it’s done! If you don’t have a food processor, a blender may work, but may get bogged down because it’s a pretty thick soup. If this happens, try adding a tablespoon or two of water to thin the soup a bit.
I’m not sure what it is about jalapeños lately, but for some reason, I’ve been using them in a lot of recipes. I love eating spicy food in the summer, and the recipes I’m putting up on my blog clearly reflect that. As I look through my recent recipes, I realize that I’ve been publishing a lot of spicy recipes lately. I love the spice, so there are more recipes with jalapeños on the way! I do, however, promise to throw in some less spicy recipes soon!
Chilled Avocado Cucumber Soup
- 2 ripe avocados halved and pitted
- 1/2 cup sour cream
- 4 tablespoons lime juice freshly squeezed
- 1 jalapeno pepper (1 oz) seeded and coarsely chopped
- 1/2 teaspoon chili powder
- 1 tablespoon cilantro plus additional for garnish, if desired
- 16 ounces cucumber peeled and coarsely chopped
- 1/2 teaspoon sea salt
- 2 tablespoons red onion chopped
Scoop out the avocados into a food processor. Discard skins. Add, sour cream, lime juice, jalapeño, chili powder, cilantro (minus a bit for garnish, if desired), all but 3 tablespoons of the the cucumber, and sea salt.
Process until the consistency of thick soup. Taste and adjust seasoning. Additional salt may be desired, depending on individual tastes.
- Keep in an airtight container in the refrigerator until ready to serve. While this soup can be made a few hours ahead, it is best fresh.
For serving, spoon into six appetizer sized bowls and garnish each with a teaspoon of red onion and a half tablespoon of the reserved cucumber.
Serving size: 1/6th of the recipe (about 6 ounces)
Fat (g): 13
Carbs (g): 6
Fiber (g): 5
Protein (g): 3
Net carbs (g): 1
This looks delicious. I have to try.
This is delicious. Very thick so am also using it as a dip
Thanks so much for your feedback!I’m glad you enjoyed it!
Okay I just saw this and was floored. I made practically the same recipe as you, and posted just the other day! Mine is a gazpacho with avocado and cucumber, and has no dairy. But wow. Our brains apparently work much the same way when it comes to avocados!
You know what they say about great minds!
Can this be frozen?
I haven’t tried freezing it. While most soups can be frozen, I would be concerned that this one may not do well in the freezer. You may want to consider making a smaller batch so you don’t have leftovers instead.