Creamy Cucumber and Avocado Soup

inAmerican Recipes, Appetizer Recipes, Brunch Recipes, Dinner Recipes, Holiday & Dinner Party Recipes, Recipes, Soup & Stew Recipes, Summer Recipes, Vegan Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 0 MINS

This may be the quintessential summer soup. Served cold, it is light, refreshing, and highly nutritious. This versatile soup would look beautiful on a table set for brunch, a wedding, or holiday but it is easy enough to make for any weekday meal. Use cashew yogurt and veggie broth for a wonderful vegan option.

Ingredients

  • 2 cups cucumber, peeled, seeded, and coarsely chopped; save a few thin slices for garnish
  • 1 small avocado, peeled and coarsely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon white pepper
  • 1 tsp kosher salt
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup vegetable stock
  • 2 tablespoons shelled roasted pistachios, coarsely chopped, optional

Instructions

  1. Pour all ingredients except cucumber garnish and pistachios into a high-speed blender and process until very smooth.
  2. Taste and add additional salt if necessary.
  3. Pour into individual bowls, garnish with pistachios, if using, and a drizzle of olive oil.