Chilled Avocado and Cucumber Soup

Chilled Avocado and Cucumber Soup
Staff Writer
Chilled Avocado and Cucumber Soup
Golden Blossom Honey

Chilled Avocado and Cucumber Soup

Two of summer's most cooling and refreshing fruits, avocados and cucumbers, are blended together in this easy and delicious summer soup. A touch of honey and some buttermilk to balance it out gives this soup a sweet-tangy flavor profile that's just right.

Click here to see 7 No-Cook Summer Soups.

4
Servings
374
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 ripe avocados, peeled, pitted, and quartered
  • 1 seedless cucumber, peeled and chopped
  • 1 1/2 Cup buttermilk
  • 3/4 Cups chicken broth
  • 2 Tablespoons honey, preferably Golden Blossom
  • 1 Tablespoon fresh tarragon leaves
  • Salt and pepper, to taste
  • 4 scallions, chopped, for garnish
  • 2 plum tomatoes, seeded and chopped, for garnish

Directions

Place all of the ingredients except for the garnish in a blender. Process until puréed and smooth. If the soup is too thick, thin with more broth. Season with salt and pepper, to taste. Refrigerate until ready to serve. Spoon into bowls, garnished with chopped scallions and tomatoes.

Nutritional Facts

Total Fat
12g
17%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
57g
44%
Protein
8g
17%
Vitamin A, RAE
11µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
142mg
14%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
121µg
30%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
446mg
64%
Selenium, Se
6µg
11%
Sodium, Na
1133mg
76%
Thiamin
1mg
91%
Water
43g
2%
Zinc, Zn
1mg
13%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.