August 19, 2014

Chilled Cucumber and Avocado Soup with Mango Salsa

This soup has been a favorite of ours for the last few weeks.  It is has a lovely combination of flavors and is especially refreshing on a hot day.  Although I wish I didn’t, I (Cassie) have always had a hard time with cucumbers.  But this soup does a great job at “covering them up.” 


Chilled Cucumber and Avocado Soup

  • 2 large cucumbers, peeled and cut into rough slices
  • 2 avocados, halved, pitted, and flesh scooped out
  • 1/2 onion, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2teaspoon sea salt (to taste)
  • 1/4teaspoon black pepper (or to taste)

Mango Salsa

  • 1 cup mango, cut into 1/2 inch cubes
  • 1/2 cup tomato, 1/2 inch dice
  • 1/4 cup onion, chopped
  • 1/2 cup cilantro, loosely packed and finely chopped
  • 1tablespoon lime juice
  • sea salt and black pepper to taste
  1. Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture.
  2. Toss the salsa ingredients together in a small bowl.
  3. Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.

This recipe was originally found here.  We made a few adjustments based on the vegetables that we have access to here.

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All of the vegetables required for this soup are currently in season.  So we plan to eat a lot more of it in the next couple of months.

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