Chilled summertime soup is one of those things that I think can sometimes feel a little pretentious or a little 1990s-y. But I implore you to make this. Please. I beg of you. It's SO good. It's packed with beautiful fats, alkalizing cucumber and antioxidant-tastic fresh herbs. Plus, it takes about 30 seconds. No really. Read on...
This Chilled Avocado Soup is the next of my recipe tests from the I Quit Sugar Cookbook, which I've been reviewing and experimenting with since it found its way into my life earlier this spring. It's a fabulous resource for sugar-free dishes of all kinds.
If you've been following this blog, you know I'm a big fan of simplicity. Keeping things on the easy side - especially new habits - is absolutely essential to making them last. It's also one of my favorite keys to great eating: if a dish's ingredients are simple and its preparation is simple, it's probably pretty good for you. :)
This soup is a perfect example of all of this! Just a handful of ingredients, a blender and a few minutes in the freezer (if you can wait that long to eat this deliciousness).
I reserved a few extra green onion slices (fresh from our local CSA box, which we're loving!) and used a chopstick to decorate the soup with little dabs of coconut milk. Using undisturbed coconut cream (or fresh coconut cream if you're brave enough to hack open a whole coconut) makes for a dense, creamy consistency: perfect for use as a topping because it stands pretty well on its own. (Think whipped eggs in meringue style.) Yum!
Chilled Avocado Soup
1 large ripe avocado, roughly chopped
1 medium English cucumber, roughly chopped
1 green onion, chopped
1 clove garlic, minced
1/4 cup cilantro (if you like; otherwise, swap in basil)
1 1/2 cups coconut water or plain water
juice of 1/2 lime (or lemon if you prefer)
pinch of cayenne
pinch of cumin
a dollop of coconut cream/ undisturbed coconut milk
Blend until smooth. Chill in the freezer for 10 minutes. Serve.