Description
A refreshing and creamy chilled soup made with avocados and cucumbers, perfect for hot summer days.
Ingredients
Scale
- 2 ripe avocados
- 1 large cucumber
- 2 cups vegetable broth
- 1/2 cup plain yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Peel and chop the avocados and cucumber.
- In a blender, combine the avocados, cucumber, vegetable broth, yogurt, lime juice, and garlic.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 30 minutes.
- Serve in shot glasses and garnish with fresh herbs if desired.
Notes
- For a vegan version, substitute yogurt with a plant-based alternative.
- Adjust the thickness by adding more or less vegetable broth.
- This soup can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 shot
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chilled Avocado Cucumber Soup Shots, summer soup, refreshing soup, vegan soup