Description

Craving a light, creamy dish that’s ready in a flash? This 15-Minute Cucumber-Avocado Blender Soup is your perfect choice! Featuring crisp English cucumbers, creamy avocados, fresh parsley, mint, lime juice, and Greek yogurt, this chilled soup is a vibrant blend of cool, tangy, and herbaceous flavors

Ingredients

Soup

English Cucumbers (2, peeled and chopped): Provide crisp, refreshing flavor.
Avocados (2, peeled and pitted): Add creamy, rich texture.
Fresh Parsley (¼ bunch): Infuses vibrant, herbaceous notes.
Fresh Mint (¼ bunch): Brings cool, refreshing flavor.
Lime Juice (from 1 lime): Adds bright, tangy acidity.
Greek Yogurt (1 cup): Offers creamy, tangy depth.
Kosher Salt and Black Pepper (to taste): Balances flavors.

Garnishes

Baguette (1, halved horizontally): Provides a crispy, cheesy side.
Unsalted Butter (3 Tbsp, soft): Enhances richness for baguette.
Asiago Cheese (1⅓ cups, shredded): Adds nutty, melty flavor.
Greek Yogurt (½ cup): Creates a creamy, tangy garnish.
Lime Juice (from 2 limes): Boosts zesty brightness for garnish.

Substitutions and Variations

Greek Yogurt: Swap with vegan yogurt for dairy-free or sour cream for non-vegan.
Baguette: Use gluten-free bread or omit for keto; serve with keto crackers (~2–3g net carbs per serving).
Asiago Cheese: Replace with Parmesan, pecorino, or nutritional yeast for vegan.
Cucumbers: Use Persian cucumbers or zucchini for similar texture.
Keto Adjustment: Omit baguette, use keto crackers, and reduce cucumber to 1 (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free bread; ensure yogurt is gluten-free.
Vegan Version: Swap Greek yogurt with vegan yogurt, butter with vegan butter, and Asiago with nutritional yeast.
Spicy Version: Add a pinch of cayenne or a slice of jalapeño to the soup blend

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Instructions

Step 1: Make the Soup

In a blender, combine 2 peeled and chopped English cucumbers, 2 peeled and pitted avocados, ¼ bunch fresh parsley, ¼ bunch fresh mint, juice of 1 lime, and 1 cup Greek yogurt.
Blend until smooth, about 1–2 minutes.
Season with kosher salt and black pepper to taste. Blend briefly to combine.
Chill in the refrigerator while preparing garnishes (or serve immediately if desired).

Tip: Blend thoroughly for a silky texture; add a splash of cold water if too thick.

Step 2: Prepare the Cheesy Baguette

Preheat the oven to 425°F (220°C).
Place 1 baguette, cut sides up, on a parchment-lined baking sheet.
Spread 3 Tbsp soft unsalted butter evenly over the cut sides.
Sprinkle 1⅓ cups shredded Asiago cheese over the buttered baguette.
Bake until cheese is melted and golden brown, 10–12 minutes.

Tip: Watch closely to avoid burning; cut baguette into slices after baking for easy serving.

Step 3: Make the Lime-Yogurt Garnish

In a small bowl, whisk together ½ cup Greek yogurt and juice of 2 limes until smooth.

Tip: Adjust lime juice for desired tanginess; refrigerate until ready to serve.

Step 4: Serve

Pour chilled soup into bowls.
Top each bowl with a dollop of lime-yogurt garnish.
Serve with warm, cheesy baguette slices on the side.

Tip: Swirl lime yogurt into the soup for a pretty presentation; serve cold for maximum refreshment.