I was recently in Costa Rica and was lunching at one of my favorite spots, The Bodhi Tree yoga resort. Bodhi Tree has an amazing buffet serving all the freshest local produce and several cooked foods, all with an emphasis on plant-based food. Obviously this makes me a fan. Plus their juice bar is out of this world.
On this day they were serving a chilled avocado, cucumber soup that was decadent. It was rich, refreshing, and filling and I was in love. I knew when I got home I would be adding my version of this soup to my regular summer soup rotation.
This is the recipe I created. It’s light, but rich and makes a perfect side to a large salad.
I hope you enjoy it as much as I do.
If you want to read about my trip to Costa Rica I will be posting a link in a few days.
chilled avocado cucumber soup
Yield 2 cups
- 1 whole ripe avocado, seed and skin removed
- 1 1/2 english cucumber, peeled
- 1 garlic clove
- 2 scallions, white and pale green parts only
- 1 handful fresh cilantro
- juice 1/2 lemon & zest for garnish
- 1 cup water
- salt & pepper to taste
- 1/3 cup pepitas (pumpkin seeds), lightly toasted
- 1/4 cup cherry tomatoes, halved
- lemon zest
- BLEND. Add all ingredients to a high speed blender, only using 1/2 the water. Gradually add the remaining water until you reach your desired consistency. The soup should be creamy. Taste and adjust seasonings to your liking.
- CHILL. Refrigerate for a minimum of 30 minutes.
- GARNISH. While your soup is chilling. Lightly toast your pipitas in a small pan, slice your cherry tomatoes, and zest your lemon.
- SERVE. Divide the soup into two bowls, garnish with pipitas, tomatoes, micro-greens, and zest.
Courses lunch, dinner, sides