Chilled Cucumber and Avocado Soup with Mango Salsa

If cucumber is not to your cup of tea, you may cook this soup with zucchini, tomato, celery, or a mix of these veggies. Avocado serves as an ideal foundation for a simple soup, providing a versatile canvas for adaptation.

PHOTO BY JAMES RANSOM

Ingredients

• Chilled Cucumber and Avocado Soup

• 2 large cucumbers, peeled and cut into rough slices

• 1 large Haas avocado, halved, pitted, and flesh scooped out

• 2 scallions, green and white parts included, chopped

• 2 tablespoons fresh lime juice

• ¹/₄ to ¹/₂ teaspoons sea salt (to taste)

• ¹/₄ teaspoon black pepper (or to taste)

• Mango Salsa

• 1 cup Ataulfo mango, cut into 1/2 inch cubes

• ¹/₂ cup tomato, 1/2 inch dice

• ¹/₂ cup shucked corn kernels (raw)

• ¹/₂ cup cilantro, loosely packed and finely chopped

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• sea salt and black pepper to taste

Instructions 

1.  Combine all soup ingredients in a blender and process until smooth, adding sufficient water to attain a creamy consistency (approximately half a cup, but adjust as necessary).

   
   

2. Mix the salsa ingredients in a small bowl. Distribute the soup into four serving bowls. 

   
   

3. Garnish each with half a cup of mango salsa, and serve.