Chilled Cucumber and Avocado Summer Soup

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Make this chilled cucumber and avocado summer soup when the temperatures climb! There's no cooking involved! Combine the ingredients in a blender and serve!

As the temperatures climb, it’s a smart idea to keep a stash of no-cook recipes handy. 

We’re hoping to brave it out again this summer and get by without air conditioning. It’s doable, up here in Michigan, unless we get a abnormally hot summer.

On the days when the temperature spikes, though, we can only keep from melting by drinking lots of ice water, blasting the fans, and under no circumstances using the oven!

That’s when a recipe like this chilled cucumber and avocado soup comes in handy! It’s all raw, and because of the healthy fats like olive oil and avocado, it’s quite filling, too! Check out the ingredients:

Ingredients for Chilled Cucumber and Avocado Summer Soup - RichlyRooted.com

See all the green stuff? Very good for you! The chicken broth nourishes your bones, the salt amps up the flavour, and the garlic adds spiciness and immune-boosting magic.

You can serve this summer soup immediately after blending, or make it ahead and keep it in the fridge til serving time.

Chilled Cucumber and Avocado Summer Soup

Total Time: 25 minutes

Yield: 4 Servings

Ingredients

  • 1 cup chicken broth
  • 1/2 cup lime juice (about 4 limes)
  • 1/4 cup olive oil
  • 1 large cucumber, chopped
  • 1 cup frozen peas
  • 3 green onions, cut into a few pieces
  • 1/2 tsp salt (this is my favourite)
  • 2-3 cloves garlic, chopped
  • 1 avocado, sliced into a few peices
  • sour cream

Instructions

  1. Put the liquids into a blender and then add all remaining ingredients, except the sour cream. Blend on high for 20 seconds, or until smooth. Serve with a dollop of sour cream.
http://richlyrooted.com/2014/05/chilled-cucumber-avocado-summer-soup.html

Comments

  1. says

    You mentioned this soup is “all raw.” Actually, for someone who actually creates Raw Vegan Food dishes & educates others on them, I’ll have to let you know that 2 ingredients you are listing are not raw: chicken broth and sour cream (due to them being animal products which both have heat processing that occurs). In order to keep everything raw (which we easily do in our recipes while keeping all of the flavor while retaining essential enzymes and nutrients), using all raw plant-based ingredients is key. Otherwise, I applaud your effort in making a chilled veggie soup for your group.

    • says

      That is good to know! I guess I meant “raw” as in you don’t have to cook it, rather than “Raw” as in the diet. So if someone wanted to make this legitimately Raw, could they use vegetable broth and skip the sour cream?

    • says

      Yes, there’s something very satisfying about a harmony of shades! I bet I’d like that orange soup…especially if it has pumpkin in it!

  2. says

    My husband loves soup and I make it all winter. Can you believe I’ve never thought of making him cold soup in the summer? My niece makes a pumpkin bisque for Thanksgiving but I think that’s the only cold soup I’ve tried. I think anything with these ingredients is sure to be delicious.
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