Spicy Avocado Cucumber Soup

When given a basket of Florida Avocados, you need to get creative to use them up quickly.  Cubed then sauteed, sliced on BLT’s, mashed for guacamole, chopped in ceviche the list is endless!  Spicy cold soup is something perfect for summer, it’s quick, easy, requires no oven and complements any type of summer time food.

 These are Florida Avocados, the are not as rich and creamy as the California Hass Avocado (the little brown one).  Some Florida growers call them “lite” they are less calories although larger so you really need to do the math here.  Avocados are rich in monounsaturated fats, a great source of vitamins C, E, K, folate, and fiber.  This type of avocado is ripe when green, if you wait for them to turn, it will be bad.  You can feel them and they will be slightly soft but not mushy, then they are perfect.

I have 9 trees growing and gave away several to friends.  They are a fun tree to grow, just throw the pit in dirt, water and stand back.  These trees are about 4 months old.


This recipe was adapted from several different recipes I’ve tried, I added some jalapeno  just for something different! 😉

Ingredients:

  • 1 Avocado {Peeled seed out}
  • 1 Cucumber {Peeled seeds out}
  • 1 Cup or more Greek-Style Yogurt  {any brand will work in soup}
  • 1/2 juice from one lemon
  • 1/2 large jalapeno {optional} {seeds out}
  • 2 small garlic cloves
  • Hand full Organic Chives
  • Hand full Organic Dill
  • Salt to taste {couple of twits of the salt mill} I use Pink Himalayan
  • Cumin {shake, shake}

Method to the Madness:

In a food processor or blender add everything except the yogurt salt and cumin, don’t forget to peel and take out the pit of the avocado, take seeds out of jalapeno and peeled cucumber.

Blend until almost smooth, then add the yogurt and blend until creamy smooth.

Just before adding the yogurt, salt & cumin.

Blend until the soup is the consistency of pudding, you won’t want lumps in your creamy soup.  Makes approximately 3 cups.

Garnish with cumin, dill & lemon and maybe a drizzle of extra virgin olive oil!  For a lite dinner, serve with blue corn chips and pitcher of slushy mango margaritas this summer!

Bon Appetit!

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