Chilled Cucumber and Avocado Soup with a Tasty Salsa

I’m coming up on the end of my VISTA term, and spending a lot of time looking for my next job. Translation: I’m digging simple recipes that don’t require a ton of prep or cook time right now. I’ve been wanting to make a chilled soup for a while but hadn’t come across a recipe that sounded good. I finally found a recipe, and of course, happened to pick like the coldest week of the summer to make it. This one is really easy and tastes very fresh. Enjoy!

Chilled Cucumber and Avocado Soup with a Tasty Salsa

Cucumber Avocado Soup



  • 2 large cucumbers, peeled and chopped
  • flesh of one large Hass avocado
  • 2 green onions, chopped (include both white and green part)
  • 1 cup almond milk (preferably vanilla flavored)
  • 2 tbsp lime juice
  • salt and pepper, to taste


  • 1 mango, cut into 1/4 to 1/2-inch cubes
  • 1/2 cup tomato, chopped
  • flesh of half an avocado, chopped
  • 1/2 cup raw shucked corn
  • 1/2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp cilantro


  1. Place all soup ingredients except salt and pepper into blender and blend until smooth, adding about 1/2 cup of water to give it a creamier texture. Taste the mixture, then add salt and pepper and blend as needed until it tastes just right.
  2. Mix the salsa ingredients together with a spatula in a small to medium sized bowl.
  3. Pour the soup into bowls and top with some of the salsa.

I originally used water to make this soup creamier, but it ended up being too tart and not creamy enough for me. I added 1 cup of vanilla almond milk to cut some of the tart flavor and increase the creaminess.

Source: Adapted from Food 52


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