Cool-as-a-Cucumber Avocado Soup

Today’s vegetable recipe: a quick blender soup recipe, just four ingredients and served cold. Low carb. Vegan. Weight Watchers 2 points.
Sigh. Do your eyes go dreamy too at the thought of avocados? There’s simply no matching their silkiness, their smoothness. Pillow makers? How about avocado, not the color, but the cool slipperiness.

Blending cool cucumber with smooth avocado, it was a recent inspiration. The cucumber adds liquid but flavor too, unlike plain water (as most avocado soup recipes specify) or broth (which strikes me as too heavy for summer). Better still, the cucumber adds volume but few calories, keeping the avocado soup in reasonable territory, diet-wise but still tasting like an indulgence.

This soup is served cold, its own cool pillow against summer’s heat. I like to serve it in small bowls with small spoons, all to encourage savoring every single silky spoonful. So much for that idea — when I made this last, my favorite taste tester, who always leaves a bite or two behind on the plate, slurped up every last drop.

AVOCADO SOUP RECIPE

Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups
2 avocados, pitted (save a bit aside to chop for garnish, if you like)
1 cucumber, peeled, seeded and chopped
1 – 2 green onions, white and light-green parts only
1/4 cup water
1 tablespoon agave or honey

Mix all ingredients in a blender until smooth. Spoon into serving bowls, top with a little chopped avocado.

NUTRITION ESTIMATE
Per Half Cup: 138Cal; 9g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 7mg Sodium; 12g Carb; 5g Fiber; 5g Sugar; 2g Protein; Weight Watchers 2 points

KITCHEN NOTES
I worried that the pretty light green color would darken but it didn’t, at least not when covered for about 4 hours before serving.

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August 19, 2009 • Tags: Avocado Soup, Soup • Posted in: Healthy Kitchen

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