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Chilled Cucumber Soup with Avocado, Tomato and Basil

Want to cool off, then try this incredibly tasty soup and it's chilled for those warm days.
Course Chilled Soup
Cuisine Summertime
Keyword avocado, basil, cucumber, soup, summer, tomato
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 8 cups of large 2 " chunks of seeded cucumber, 6 or more
  • 4 scallions, green only
  • 1 cup plain Greek yogurt or regular yogurt
  • 1/4 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • pinch of black pepper
  • Garnish
  • 1 tomato seeded, chopped finely
  • 1 avocado, peeled chopped finely
  • Sprigs of parsley, basil or dill

Instructions

  1. Toss the chopped cucumbers and scallions in a large bowl.
  2. Puree half the cucumber mixture in the blender with 1 1/4 cups cold water for about 1 minute until smooth.
  3. Transfer puree to a glass bowl. Puree the remaining batch with 1 1/4 cups cold water, process until smooth.
  4. Whisk in the yogurt, sugar, lemon juice, salt the pepper. Taste for more seasonings.
  5. Cover tightly and refrigerate until chilled for at least one hour, or overnight.
  6. Garnish with a spoonful of yogurt, add the diced avocado and tomato to each bowl.
  7. Add the basil or herb of your choice.
  8. Serve cold. Can be served in small bowls for an appetizer.