(SPICY) CUCUMBER AVOCADO SOUP

This gorgeous soup is a refreshing oasis on a hot summer day with the balance of cool and zesty flavors: crisp cucumber, creamy avocado, fresh cilantro, zippy lime, and (optional) heat.

CUCUMBER AVOCADO SOUP

Serves 4

SOUP

2 large English (hothouse) cucumbers, peeled and seeded

3 ripe avocados, pitted and peeled

2-3 large limes, juiced (1/3 cup) or to taste

1 cup chopped fresh cilantro

2 cloves garlic, minced

1 (5.3-ounce) container plain unsweetened cashew yogurt

1 tablespoon green curry paste

1 cup water or as needed

Lisa’s 1973 Cilantro Jalapeño or Thai Basil, or Sriracha, to taste

Salt, to taste

Cilantro sprigs and lime wedges for garnish

RELISH

1 medium cucumber, seeded and chopped

2 tablespoons chopped fresh cilantro

2 teaspoons rice vinegar

1 teaspoon honey

Salt and freshly ground black pepper, to taste

GARNISH

Cherry tomatoes, sliced lengthwise

Hemp seeds

Corn shaved from the cob

Purple daikon, julienned

Microgreens 

HOW TO MAKE IT

1. Combine all soup ingredients in a food processor or blender and process until smooth. 

2. Refrigerate for 1 hour (or add some ice cubes to the blender to cool it down). Soup may thicken as it chills, so add water as needed and adjust seasonings.

3. RELISH: Combine relish ingredients in a small bowl. Serve atop soup with lime wedges and the garnish options.