Cucumber Avocado Soup
Updated Jun 26, 2018, Published Sep 27, 2013
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Ingredients
- 1 pound cucumbers, chopped (unpeeled)
- 1 avocado, pit and skin removed, chopped
- ½ cup creme fraiche, sour cream, or plain unsweetened yogurt
- ¼ cup vegetable broth, chilled (optional)
- Salt and pepper, to taste
For the garnish:
- 1-2 radishes per serving, sliced
- 1-2 mint leaves per serving, cut into chiffoniers
- 1 small handful sprouts per serving
- High quality extra-virgin olive oil
- Cracked black pepper
Directions
- In a blender or food processor, puree the cucumbers, avocado, and creme fraiche together until smooth.
- If the soup is too thick for your liking, add vegetable broth a couple tablespoons at a time until the desired consistency is reached.
- Season with salt and pepper to taste.
- Serve in chilled bowls and top with the garnish ingredients as desired.
Servings
Serves 4
