Recipe: Chilled Cucumber Basil Avocado Soup
from the Savvy Vegetarian
- 1 medium firm ripe avocado, no bruising
- 1 medium cucumber, peeled & seeded (2 cups cucumber chunks)
- 2 cups fresh basil leaves, loosely packed
- 1/2 cup fresh parsley leaves
- 2 – 3 cups vegetable soup stock, chilled
- 1/2 inch piece fresh ginger, grated (1 - 2 tsp)
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 - 3 Tbsp fresh lime juice (from 1 lime)
- Quarter the avocado, remove stone and skins
- Peel the cucumber, slice in half and scrape out the seeds with a spoon. Slice.
- Wash the fresh basil and tear the leaves off the stems, adding to a measuring cup
- Wash the parsley and tear the leaves off the stems, adding to a measuring cup
- Peel and grate the fresh ginger
- Add the avocado, cucumber, ginger and soup stock to a blender and purée until smooth
- Add the basil and parsley and continue to blend, allowing a few specks of green to remain
- Cover and chill the soup for an hour before serving. Garnish with fresh basil leaves
If all ingredients are chilled, the soup will be room temperature by the time it’s blended. Eat it like that if you like, but it benefits from further chilling.
If you’re using a high speed blender, such as a Blendtec or Vitamix, process at the lowest possible speed for the least amount of time so the soup doesn’t heat up too much.
If you’d like a 100% raw soup, use water instead of soup stock, adding a little dried herbal spice mix, garlic clove or powder, and a veggie bouillon cube for flavoring.
If you’re using a cucumber with edible skin, leave it unpeeled if you like. If it’s a young cucumber with tiny seeds, leave those too.
Posted: to Recipes on Wed, Jul 31, 2013
Updated: Wed, Jul 31, 2013