Until I moved to California, summer months focused on two ingredients: sweet corn and tomatoes. When I moved to California, I learned that July is peak season for California avocados. I had no idea because in Illinois, avocados are not a local crop! Creamy, fresh avocados are the perfect summer treat and a great way to make a meal without heating up your house.
This avocado soup is the ultimate summer meal. It’s fresh, cooling, and requires very little effort. The most time-intensive part is peeling and de-seeding the cucumbers! Plus, this soup is easily adaptable for whatever herbs and spices you might have on hand. I like to make this soup for get-togethers because it keeps well and doesn’t require heat!
A lovely raw summer avocado soup with yogurt and coriander- perfect for those hot summer days!
2 medium cucumber (2 lbs)
2 ripe avocado (1 pound)
1 garlic clove, minced
1 teaspoon coriander, toasted and ground
Juice from 1 large lemon
Lemon zest for one large lemon
1 cup plain whole milk yogurt
1/2 teaspoon salt
1 to 1 1/2 cups water, as needed to thin
1/2 large ripe avocado
1 tablespoon lemon juice
1/4 teaspoon chili flakes
2 tablespoons hemp seeds
Peel the cucumber and slice in half lengthwise. Scoop out the seeds from the inside of each half. Roughly chop the cucumber and place in a blender.
Cut the avocado in half and remove the pit. Scoop out the avocado and place in the blender with the cucumber. Add the garlic, ground coriander, yogurt, lemon juice, zest, and salt. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until cool.
Dice the avocado and toss with lemon juice and chili flakes (if using). Divide the soup into two bowls and top with diced avocado and hemp seeds.
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