Avocado Soup

Course: Soup

Cuisine: American

Keyword: Avocado Cucumber Soup, Avocado Soup

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 420kcal

Author: Colleen Kennedy

A nice warm-weather soup recipe highlighting summer's bounty. Avocado Soup topped with roasted corn. Avocado Cucumber Soup. Avocado Gazpacho recipe.

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Ingredients

1 jalapeno seeded and cut into 4 pieces
2 cloves garlic
1 ½ ripe avocados halved and pitted
2 cups chopped cucumbers
6 ounces of plain Greek yogurt
½ cup light cream
1 teaspoon to ½ TBS Kosher salt to taste
¼ teaspoon black pepper
Pinch - ¼ teaspoon red pepper or more
Squeeze of fresh lime juice or fresh lemon juice
Optional: Cilantro*
Topping
2 ears of corn
2 TBS sunflower seeds or pepita's
3 TBS chopped scallions or chives

Instructions

Pules your jalapeno & garlic in your food processor a few times (and if using cilantro leaves add them here as well).
Add in the cucumbers and avocado, pulse a few times.
Add in the yogurt and cream and process until smooth.
Add in salt, pepper, lime juice, pulse until smooth.
Taste and adjust for heat and seasonings.
Also adjust for consistency as some cucumbers will have a higher water content than others. If too thick for your liking, add in a couple TBS of water and pulse until smooth.
For toppings, cut kernels off of a fresh cob or two of corn and sauté in a little melted butter until they begin to brown. Season with Old Bay, Cajun seasoning or salt & pepper.
Top each soup serving with corn, sunflower seeds and a pinch of sliced scallions and serve.

Notes

If you enjoy cilantro (I do...my husband does not), add a handful of leaves to your soup when you pulse the garlic & jalapenos to give it that fresh taste that only cilantro can lend. OR simply use some as a garnish.

If you really want some heat, leave some of the jalapeno seeds in :)

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