I think we’ve all got a bit excited this week in the UK, because the sun finally came out to play. Sunshine straight to my head, I suddenly felt the need for something unusual and refreshing. So when I spotted an avocado and cucumber soup recipe in my Integrative Nutrition book, I had to give it a try. Tasty, quick and super simple, it would be a crime not to share this recipe with you.
Cool avocado and cucumber soup
Recipe slightly adapted from Integrative Nutrition by Joshua Rosenthal
- 1 cucumber
- 1 avocado
- 1 small white onion (or half if you want less oniony soup)
- juice of 1 lime
- 4-5 generous tablespoons of natural yoghurt (I used 4% fat)
- 250ml water
- salt and pepper to taste
- Roughly chop the onion, cucumber and avocado and toss in the blender
- Add all the other ingredients and blend until smooth
- Add more yoghurt, water, salt/pepper to reach desired taste and consistency
- Sprinkle a little cayenne pepper on top to garnish
A cold creamy green bowl of goodness, I really enjoyed this and I can’t get over how easy it was. My age old blender coped fine. It was quite onion pungent though. I’d suggest going easy on the onion at first or maybe trying half of one, especially if you’re heading out later and don’t want to have onion breath. Just putting it out there!
Have as a mini starter or with a side of some ham and hummus on crispbread to make it into a more substantial meal. If it was really hot you could even have this first thing and you’d be getting some nutritious breakfast vegetable love. I’d definitely go easy on the onion though as this is one thing I still struggle to have earlier on.
The only problem with this soup is that I made two lots and it’s now raining today. I just don’t fancy it quite so much. However, I’m blaming the temperamental British weather rather than the soup for that.