Cucumber-Avocado Soup with Heirloom Tomatoes

strongertogether.coop

Avocados are creamy and rich, and the addition of juicy cucumbers makes a deliciously refreshing cool summer soup. A touch of yogurt gives it a little extra creaminess and protein and the bright heirloom tomatoes give the soup great eye appeal. Serve it chilled with a few tortilla chips alongside for crunch.

Prep Time

30 minutes

Cook Time

0 minutes

Yield

4 Servings

Ingredients

3 cucumber (peeled and seeded, cut into chunks)
2 avocado (peeled, pits removed)
4 tablespoons lemon juice (fresh, divided)
3⁄4 cup yogurt, plain (full fat)
1⁄2 teaspoon salt
3 scallions (chopped)
1 1⁄2 cups tomato, heirloom (chopped)
1⁄4 cup mint, fresh (chopped)
1 clove garlic (peeled and minced)
1 pepper, jalapeño (seeded and chopped)
  chips, tortilla (optional)

Instructions

Place the cucumbers in a blender and add the avocado flesh. Add 3 tablespoons lemon juice and yogurt and blend until smooth. Add the salt and scallions and pulse to mix. In a separate bowl, mix the tomatoes, mint, remaining lemon juice, garlic, jalapeño and salt to taste. To serve, divide the soup between four bowls and smooth the top. Spoon the heirloom tomato mixture onto the center of the soup. Serve with chips, if desired.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.