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.
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.