Cucumber Soup

By Florence Fabricant

Published November 8, 2016

  • Rikki Snyder for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(507)
Comments
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The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

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Ingredients

Yield:2 cups, 12 small servings

  • 2 cucumbers, peeled, seeded, chopped

  • ½ ripe avocado, chopped

  • Juice of 1 lime

  • Salt

  • 1 tablespoon avocado oil

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 197 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 911 milligrams sodium; 3 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.

  2. Step 2

    Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

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Ratings

4 out of 5
507 user ratings
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Comments

Santosricardo

How about replacing 1 cup cold water with 1 cup cold vodka?

Eileen

How far in advance do you think you could make this? Wondering if this could be made the day before a holiday dinner or dinner party and kept refrigerated.

Amy

This was great. You do not need to strain the mixture. Put everything in the blender, and you are good to go!

Anna B

I loved this, thinking it would be fantastic with cilantro, cotija sprinkles and tequila.... like eating and drinking in one easy shot. I already fortified mine with dill, so I may go the vodka route.

Don

I've been making this soup throughout this hot summer. It's refreshing (cucumber always is, isn't it?) and smooth, carrying a just a slight taste of of avocado. (I sometimes add avocado oil to the blender mix.) It's not as refreshing as Fabricant’s “Best Gazpacho” recipe, which is a must come August-ripe-tomato month! And there is a creamier cold cucumber soup recipe from the NYT Cookbook, although that one is more involved in the making.

Jim White

This is a wonderful recipe for these hot summer days. I added half of a shallot and a dash of cayenne to dial it right in for me.

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