Usually by Monday, our fridge is empty and I am scrambling to get something on the table for dinner. Today was no exception. I didn’t feel like dragging Joshua out to get a bunch of groceries, so we had to make do with whatever we had in the fridge.
I found 1/2 a cucumber left from sushi, a few slices of red onion left from a BBQ, and an avocado. I recall reading a few chilled cucumber and avocado soup recipes on the internet, so I looked them up and made up my own version.
This soup was super easy and quick, and great for a hot summer day. It was creamy, refreshing and delicious. Joshua loved it too! I think it would be very nice to also add some crab meat if you happen to have some on hand. Oh, and dill would be nice too.
Apparently you could use buttermilk instead of milk, but of course, I didn’t have buttermilk on hand. And some people use some chicken stock in place of a part of the milk. I think you can do whatever you like, as it would be hard to go wrong with this soup.
Ingredients (to make 2 bowls of soup):
- 1/2 an English cucumber, peeled and chopped into large chuncks
- 1/2 a large avocado, chopped into large chuncks
- 3 tablespoons of red onion
- 1 cup of 1% milk
- Salt and pepper
- 2 tablespoons of plain Greek yoghurt
- Cilantro for decoration
Throw the cucumber, avocado, red onion, and milk into the blender. Blend until smooth. Add salt and pepper to taste.
Serve the soup in two chilled bowls. Add a tablespoon of plain yoghurt and a few cilantro leaves to each bowl.