Make this chilled cucumber and avocado summer soup when it’s hot outside! 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:
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
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
- 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.
Thanks for hosting! This week I’m sharing a post about a trip the Pixie and I took to a local creamery. Naturally, cute pictures of baby goats are included in the post! 😉
That sounds like a perfect start to summer!
This looks delicious!! I’m gonna make this! Yum!
Thanks! Easy meal for busy moving days(:
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.
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?
I can’t wait to try this! I love “color coordinated” foods! Reminds me of my favorite “orange vegetable soup” recipe. 🙂
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!
Sounds perfect for this warm weather!
This sounds so refreshing! Thanks for sharing it at Savoring Saturdays!
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.
It’s a great way to get in more bone broth during the summer, for sure! Thanks for stopping by!