Avocado Cucumber Soup with Mango Mint Salsa

Cucumber Avocado Soup Recipe

A few days back, I came across this fantastic recipe on Pinterest for Chilled Cucumber and Avocado Soup with Mango Salsa by Gena Hamshaw. I love the chilled soups that come into season with the warmer months — gazpacho soup has long been a favorite of mine, ever since I saw the film, Women on the Verge of a Nervous Breakdown, by Pedro Almodóvar (a very funny Spanish film that also stars a young Antonio Banderas in a supporting part). This cucumber avocado soup is a combo of flavors and colors that seems like a no-brainer.

Avocado Cucumber Soup with Mango Mint Salsa
I modified the recipe some because I like a somewhat creamier aspect and because I’m trying to include more protein with meals for me and my family, even when the meal is vegetarian, and calcium source are a plus for me as well. To this end, I add in some Greek yogurt and a dollop of sour cream.

Here’s my version:

  • 2 large cucumbers, peeled and chopped
  • 1 large avocado, halved, pitted, and inside scraped out
  • 3/4 cup Greek yogurt
  • 2 entire green onions, including stalks, chopped
  • 2 tbsps fresh lime juice
  • 2 tbsps lowfat sour cream
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • dash of ground celery seed

Blend all ingredients until smooth in a food processor or blender. Add a little water if needed to insure that it blends smoothly.

The original recipe also suggests adding a spoonful of Mango Salsa, which looks beautiful on the soup, and adds some great contrasting flavor. The Mango Salsa is made by chopping and mixing the following:

  • 1 cup diced mango
  • 1/2 cup diced tomato
  • 1/2 cup corn kernels (I used frozen)
  • 1/2 cup finely chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • Salt & Pepper to taste

If you are not a fan of cilantro, I can tell you that chopped fresh mint leaves make a fantastic substitute! Also, addition of some chopped fresh ginger goes very well with it.

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