Chilled Avocado and Cucumber Soup


1 English cucumber (peeled, seeded, and chopped)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoons freshly squeezed lime juice
1 cup cold water
Sea salt and freshly ground black pepper to tast
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chipotle sauce


In a blender or food processor, combine all the ingredients and process until smooth.
Season to taste with salt and pepper. If necessary, add more chipotle sauce for added spice.
If the soup is too thick simply thin it with water.
Stir in the cilantro and sprinkle a bit more on top.
Serve immediately, or cover and let chill.




Rachel's picture

delicious and simple and was just as good for leftovers. perfect for a hot summer day (or a foggy san francisco summer day!)
you mentioned a 'chipotle kick' but i didn't see that in the ingredients. is there another version?

Sheri Wetherell's picture

I forgot to add the chipotle to the recipe, thanks for the reminder! The recipe now includes it. I don't remember exactly how much we added, but a teaspoon is a good starting point. You can always add more for flavor/spice. Cheers!

Rachel's picture

Thanks. And, I'd love to see the gazpacho and melon soup recipes at some point!

Eileen Paulin's picture

Thanks so much for this. I am off to find out where to buy or how to make chipotle sauce since the link goes to nowhere. Not to worry, I'll figure it out. Planning to serve to friends on the patio this evening. A toast to you for sharing.

Sheri Wetherell's picture

Eileen, the sauce we used was Bufalo (brand), which can be found in Latino markets, but we also find it in the Mexican section of our local Safeway! But any bottle chipotle sauce/salsa will do :) It adds a lovely little "kick"!


1.0 servings


Friday, December 10, 2010 - 1:02am


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