Chilled Cucumber Avocado Soup

Chilled Cucumber Avocado Soup

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This summer soup hits the spot on those hot, steamy days when the thought of turning on the stove is unbearable. Top this with some grilled shrimp or fresh lump crab meat for a satisfyingly refreshing meal.A bowl of Chilled Cucumber Avocado Soup sits on a wooden countertop.

Chilled Cucumber Avocado Soup Recipe

Ingredients

  • 1 large European cucumber, seeded and coarsely chopped
  • 2 ripe Hass avocados, pitted and removed from skin
  • 1 garlic clove, peeled
  • 1 jalapeno, seeds and ribs removed
  • 1 scallion
  • 1 1/2 cups buttermilk
  • 2 tbsp. LeRoux French Champagne Vinegar**
  • Juice of 1 lime
  • 1 tsp. sugar
  • 1 tsp. salt**
  • Fresh chives, dill or other herbs for garnish

Instructions

  • Place all ingredients in a blender (we love Vitamix!) and blend until smooth. Taste and adjust seasoning as necessary.
  • Refrigerate until chilled, about half an hour. Serve with garnishes of your choice.

Notes

**Available at LeRoux Kitchen
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