Chilled Cucumber Avocado Mint Soup

. 2 min read
Chilled Cucumber Avocado Mint Soup

I love going going out to the garden or farmer’s market and coming back with a basket full of fresh summer vegetables for dinner.

On a hot summer day, there’s nothing like a cool bowl of soup. It’s like a savory version of ice cream. Especially this soup, since it’s mostly chicken stock and creme fraiche (sour cream). What could be more creamy and soothing?

Oh, but there’s more. We also added avocado. I love the combination of creamy avocado with crisp cucumber. Throw in some fresh mint and it makes the most refreshing and soothing bowl of soup.

Recipe Notes

I could have added water instead of chicken stock to dilute this soup. But why would I want to do that? Chicken stock adds a lot of flavor, but even more importantly, it adds nutrition. Chicken stock also helps to heal and seal the gut lining, helps build strong bones and teeth, and the collagen will give you beautiful skin.

If you are dairy-intolerant, you can use kefired coconut milk. Just take 1/2 cup of coconut milk, add kefir grains, and let it sit overnight in a mason jar.

This recipe is legal on the GAPS diet.

Chilled Cucumber Avocado Mint Soup

Ingredients

Cucumber (1)
Avocado (1)
Scallions (2)
Garlic cloves (1-2)
Fresh mint leaves, organic if possible (1/3 cup)
Creme fraiche or sour cream, grass-fed if possible (1/2 cup) — or coconut kefir, see recipe notes above
Chicken stock, homemade if possible (2 cups)
Sea salt
Freshly ground black pepper — where to buy black pepper

Equipment

[easyazon-link asin=”B0038KPRG6″ locale=”us”]Food processor[/easyazon-link] or blender

Directions

1. Peel and coarsely chop cucumber and avocado. Peel the garlic cloves. Set aside.
2. Add to a blender or food processor: 2/3 of the chopped cucumber and 2/3 of the chopped avocado (set the rest aside), the white part of the scallions, garlic cloves, the mint leaves (not the stems) and the chicken stock. Blend on medium or high until pureed.
3. Season to taste with sea salt and freshly ground black pepper.
4. Transfer soup to a storage container or bowl, cover and stick in the fridge to chill (if you’re in a hurry, you can also just add ice cubes).
5. Put equal parts of cucumber and avocado in soup bowls. Pour the cold soup over the vegetables and serve.

I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. My thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.