The Ultimate Summer Cucumber and Avocado Soup
As the summer heat rolls in, there’s nothing quite like a refreshing bowl of chilled soup to cool off and satisfy your cravings. Two of my favorite ingredients to work with during the warmer months are cucumber and avocado, not only because they are delicious, but because they also make incredible additions to skincare.
This cucumber and avocado soup is a simple, flavor-packed dish that’s a delightful cross between a guacamole and a gazpacho. It’s quick to prepare and can be topped with various garnishes depending on what you have on hand, making it perfect for a light lunch or an appetizer before dinner.
Interestingly, many of the ingredients in this recipe are also featured in my natural skincare line. For instance, avocado is known for its nourishing properties, making it ideal for treating dry and lackluster skin. It’s an essential ingredient in my natural night balm, Rest & Regenerate, where it works wonders for dry and mature skin. Cucumber, on the other hand, is rich in omega-6 fatty acids, helping to stimulate cell regeneration and lock in moisture. It’s also a fantastic remedy for reducing dark circles and uneven pigmentation, which is why it’s a key ingredient in my Angel Eyes eye oil.
This recipe serves four people, or if you’re like me, two very hungry individuals!
Ingredients:
- 2 ripe avocados
- 2 organic cucumbers (peeled)
- 1 clove garlic
- 4 limes
- Large pinch of chipotle powder or chili flakes
- 1 teaspoon flaky sea salt (I use Maldon or Cornish salt)
- Pinch of black pepper
- 2 tablespoons sherry vinegar
- 3–4 tablespoons extra virgin olive oil
Instructions:
- Slice the avocados in half and scoop out the flesh. Chop the cucumber into small pieces. Add both to a blender.
- Grate the garlic and add it to the blender, along with the zest of 2 limes and the juice from all 4 limes.
- Sprinkle in the chipotle powder, salt, and pepper, then pour in the sherry vinegar and olive oil.
- Blend everything until smooth. Taste and adjust the seasoning, adding more salt, pepper, chipotle, or lime as needed.
- Pour the soup into a jug, cover with plastic wrap, and refrigerate for at least 2 hours to chill.
Garnishes:
- Finely diced red onion
- Finely diced green tomato
- Pinch of sea salt
- Pinch of chipotle powder (or chili flakes)
- Borage flowers (optional)
- A few coriander leaves
- A few mint leaves
- Finely sliced radish
Once the soup is chilled, pour it into bowls and garnish with your choice of toppings. The borage flowers add a lovely cucumber-like taste and are a beautiful touch, though they are optional if you can’t find them. Enjoy this refreshing, light dish that’s perfect for summer!