Avocado and Cucumber Soup

Today I have a recipe that is only one line long…assuming you ignore the ingredient list. I guess I could condense that into one line somehow, but that might be a bit confusing? This was the soup we had at our July 4 party. For the first July4 in a while, we had a gorgeous sunny day. In fact, summer has been absolutely amazing this year. It started around April or May and has been sunny almost every single day with perfect temperatures. The funny part about Seattle summers is that sometimes it looks really dark and depressing in the morning. You think that it can never possibly cheer up from that depth of misery, but then around late morning or early afternoon the sun is all of a sudden out, and somehow you missed the clouds leaving. Immediately it goes from a bit chilly to almost hot (but not unbearable) and you get to grumble about your unsuitable clothing for the day, unless you wore layers.

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This soup is perfect for warm days. Even in Seattle. You can make it in the morning and be scoffing at wanting cold soup when it is still dreary. Then, when the sun warms everything up, you can pull out this creamy chilled soup. There is no added fat, just the avocado, so you can enjoy this in place of other bisques and creamy soups. If you’re a soup person but need something for hot summer weather, here you go!

And because the recipe is so simple, this post is light on pictures, so here are some pictures from our day-after-4th-of-July getaway. We went to one of the islands nearby, taking a ferry ride with our car.

Leaving Seattle for the day

Leaving Seattle for the day

New art museum--and free!

New art museum–and free!

 

A West Coast beach...typical gravel and driftwood

A West Coast beach…typical gravel and driftwood

Coming back home!

Coming back home!

 

Directions for Avocado and Cucumber Soup

Adapted from Canal House Cooks

  • 2 ripe avocados, peeled and pitted
  • 1 long cucumber (unpeeled is fine), chopped
  • 1/2 teaspoon garlic powder
  • 3 Tablespoons lemon and lime juice (some combination, either half and half or even all of one if that’s what you have)
  • 2 cups chicken stock
  • 1 cup water
  • 1/2 teaspoon dried dill, or 2 teaspoons fresh
  • Salt and pepper (to taste)

Place all of the ingredients in a blender (do in batches if necessary) and puree until smooth. Refrigerate for at least a couple hours until chilled.

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