Cold Thai Cucumber Avocado Soup with Cucumber Relish
Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day with Greek yogurt, tangy lime juice, cilantro and a touch of spice!
Servings: 6
Ingredients
Soup
- 3 medium Kirby cucumbers or 2 large English or 2 large English hothouse cucumbers
- 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 container (5.3 ounce) nonfat plain Greek yogurt
- 1 tablespoon green curry paste
- 1 cup water or as needed
- Sriracha hot sauce to taste
- Salt to taste
- Cilantro sprigs and lime wedges for garnish
Relish
- 1 medium Kirby cucumber seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions
Soup
- Combine all soup ingredients in a food processor or blender and process until smooth.
- Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.
- Refrigerate for 1 hour. Soup may thicken as it chills, so add water as needed and adjust seasonings.
Relish
- Combine relish ingredients in a small bowl. Serve atop soup with lime wedges and cilantro sprigs.
Notes
May thicken during refrigeration. Thin with water as desired.
Make this Cold Thai Cucumber Avocado Soup with Cucumber Relish dairy-free / vegan by using coconut or soy yogurt.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 795mg | Fiber: 9g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg