I’ve really tried to like cold soup in the past, really I have! I’ve made so many different gazpacho recipes I can’t count them all! I know it’s super healthful and full of nutrients–but I just don’t enjoy eating a big (or small) bowl of cold tomatoes, zucchini, onions and whatever else is in there!
Recently though I came across a recipe for cold cucumber soup. I was especially drawn to this one because it has an avocado and I think I might be slightly addicted to avocados! I was also attracted by the simplicity of the recipe. After you cook for a long time you get pretty good at eyeballing recipes and knowing right away if you’ll like them or not.
I have a rather short attention span so anything with tons of ingredients (a la Martha Stewart) is an instant turn off. Sometime I can look at a recipe and know right away what ingredients I can omit and still achieve the desired tasty result.
I just love soup as an afternoon snack or as part of a lunch that also includes some kind of salad. This one is slightly sweet because of the coconut yogurt and so refreshing due to the lime and cucumber (did I mention I love lime juice too?). When the weather gets hot we should eat lighter foods that are also cooling. It’s always best to eat what’s in season too.
Here’s what you’ll need: 1 avocado, 2 scallions, juice of one lime, 1 cucumber, 1 container coconut yogurt, pinch of sea salt and pepper and 1/4 cup water.
What To Do:
Blend all of the ingredients (except the cilantro) in a food processor or blender. Chill and top with cilantro when served. Hint: the cilantro looks better than it tastes!
Perfect for a hot, steamy DC day!