Cold cucumber and avocado cream
This chilled cucumber and avocado soup is a light, creamy, and very refreshing recipe, perfect for hot days or for those days when you need a quick and healthy meal.
- 2 pepinos medianos
- 1 aguacate grande y maduro
- 1/2 taza de yogur griego natural
- 3/4 taza de caldo de verduras bien frío
- 1 cda de aceite de oliva extra virgen
- 1 cda de jugo de limón fresco
- 1 diente de ajo pequeño
- 8 hojas de menta fresca
- 1 cda de cilantro fresco picado (opcional)
- 1/2 cdita de ralladura de limón
- Sal al gusto
- Pimienta negra recién molida al gusto
- Semillas de calabaza o girasol tostadas
- Cubos pequeños de pepino
- Un chorrito de aceite de oliva
- Hojas de menta
- Lava muy bien los pepinos. Si la piel es fina, puedes dejarla para obtener más color y fibra; si es gruesa, pélalos parcialmente.
- Corta los pepinos en trozos medianos.
- Abre el aguacate, retira la pulpa y colócala en la licuadora.
- Agrega el pepino, el yogur griego, el caldo frío, el ajo, el jugo y la ralladura de limón.
- Incorpora la menta, el cilantro, el aceite de oliva, la sal y la pimienta.
- Licúa durante 2 o 3 minutos hasta obtener una crema completamente lisa.
- Si queda demasiado espesa, añade un poco más de caldo frío hasta conseguir la consistencia deseada.
- Prueba y ajusta el punto de sal, pimienta o limón.
- Lleva la crema al refrigerador durante 30 minutos para potenciar su sabor y lograr una textura más refrescante.
- Sirve fría con pepino en cubos, semillas tostadas, hojas de menta y un hilo de aceite de oliva.
This recipe combines fresh vegetables, avocado, and a touch of lemon, perfect for an appetizer, a light dinner, or a snack. Without further ado, let's get started!
How to make chilled cucumber and avocado soup at home
- 2 people
- 280 Kcal
- 2 medium cucumbers
- 1 large, ripe avocado
- 1/2 cup plain Greek yogurt
- 3/4 cup of very cold vegetable broth
- 1 tbsp of extra virgin olive oil
- 1 tbsp of fresh lemon juice
- 1 small clove of garlic
- 8 fresh mint leaves
- 1 tbsp chopped fresh cilantro (optional)
- 1/2 tsp lemon zest
- Salt to taste
- Freshly ground black pepper to taste.
For decoration:
- Mint leaves
- Wash the cucumbers thoroughly. If the skin is thin, you can leave it on for more color and fiber; if it's thick, peel them partially.
- Cut the cucumbers into medium-sized pieces.
- Open the avocado, remove the pulp and place it in the blender.
- Add the cucumber, Greek yogurt, cold broth, garlic, lemon juice and zest.
- Add the mint, cilantro, olive oil, salt, and pepper.
- Blend for 2 or 3 minutes until you get a completely smooth cream.
- If it's too thick, add a little more cold broth until you reach the desired consistency.
- Taste and adjust the salt, pepper, or lemon.
- Place the cream in the refrigerator for 30 minutes to enhance its flavor and achieve a more refreshing texture.
- Serve chilled with diced cucumber, toasted seeds, mint leaves and a drizzle of olive oil.
Tips for making this cold cucumber and avocado cream
- Use a fully ripe avocado to achieve a silky texture.
- Pre-chill the broth and yogurt so that the cream is nice and fresh from the start.
- Don't overuse garlic, as it can overpower the flavor of the other ingredients.
- Add the lemon at the end if you want to better control the acidity level.
- Blend for several minutes to obtain a very fine texture.
- For a lighter cream soup, replace some of the yogurt with more vegetable broth. Refrigerate the soup before serving to intensify the flavors.
- Decorate just before serving so that the seeds retain their crunchy texture.
- If you prepare the recipe in advance, add a few extra drops of lemon juice to preserve the avocado's color.
- Serve in previously chilled plates or bowls to maintain the temperature for longer.
How to make a creamier cold cucumber and avocado soup?
Use a ripe avocado and full-fat Greek yogurt. You can also add a few extra tablespoons of yogurt or a little cream cheese for a thicker consistency.
Can it be prepared in advance?
Yes. You can prepare it 12 to 24 hours in advance and store it in an airtight container in the refrigerator.
How to prevent avocados from oxidizing?
Lemon juice helps preserve the green color for longer. It's also advisable to keep the cream tightly covered to minimize contact with air.
Can I make this recipe without yogurt?
Yes. You can substitute the yogurt with coconut milk, plant-based yogurt, or a little more avocado and broth to maintain a creamy texture.
How to achieve a lighter texture?
You just need to add more cold vegetable broth until you reach your preferred consistency without losing the balance of flavors.
What can I serve with the chilled cucumber and avocado soup?
It pairs very well with toasted artisan bread, crostini, wholemeal crackers, lemon and garlic shrimp, smoked salmon or a fresh salad.
