By Lindsay Cohn
Homemade soup is one of our favorite foods any time of year. It may not be top of mind during the sweltering summer months—unless it’s a refreshing chilled soup, of course. Gazpacho seems to get all the cold-soup love, but we’re obsessed with the recipe below, which incorporates hydrating cucumber, healthy fat– and potassium-rich avocado and cooling cilantro.
Not only is this soup nutrient-rich, dairy- and gluten-free and super-refreshing, it’s also fast, foolproof and best made in advance, so you can whip up a batch to keep in the fridge for quick meals. We also love to serve it in shot glasses at a party.
BIO: Lindsay Cohn is a wellness writer, yogi and essential oil enthusiast. You can follow her on Instagram at @lindsay_cohn and Twitter at @lindsay_cohn.
- 2 large cucumbers, peeled, halved lengthwise, seeds removed, flesh chopped
- 2 small, ripe avocados, peeled, pitted
- 1 1/2 cups vegetable stock, chilled
- 1/2 cup water
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
- 1 tablespoon chopped fresh mint
- 4 tablespoons fresh lime juice
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 to 4 red and/or yellow cherry tomatoes, chopped, for garnish
- In a blender, combine all ingredients except cherry tomatoes and extra cilantro; purée until smooth.
- Pour into large bowl or pitcher, cover and refrigerate for at least 2 hours.
- Divide among 4 bowls, garnish with chopped cherry tomatoes and reserved cilantro, and serve.