Spicy Avocado-Cucumber Soup


This refreshing, creamy soup is best served chilled. Pair it with shrimp or chicken kebobs and you have a complete and healthy meal that you are sure to devour—guilt-free.

YIELD 4 servings
ZEST Factor Medium
Prep Time 1 hour, 10 minutes
Cook Time none

1 English cucumber, peeled and cubed
3 avocados, pitted, peeled and cubed
1 clove garlic, minced
½ cup reduced-fat sour cream
3 tablespoons fresh lime juice
1 jalapeño, diced (seeds and membrane removed)
2 stalks green onion, sliced
1 tablespoon cilantro, chopped
1½ cups ice water, divided
1½ teaspoons salt
¼ teaspoon ground pepper
1 teaspoon olive oil

1. In a food processor, combine the cucumber and avocado with the garlic, sour cream, lime juice, jalapeño, green onion, cilantro, 1 cup ice water, salt and pepper. Purée until smooth and creamy.
2. If mixture is too thick, add 1⁄4–1⁄2 cup ice water to reach your desired consistency. Taste and season with salt and pepper as needed. Transfer to a large bowl.
3. Chill in the refrigerator for 1 hour before serving.

Get more recipes like this in our June 2013 issue, available in print and through Magzter!

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