This Chilled Soup Will Be Your End Of Summer Go-To
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.
Chilled Cucumber and Avocado Soup
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.
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