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15-Minute Cucumber-Avocado Blender Soup
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Making soup from scratch is easy in theory, but between the slicing and dicing and simmering, it can feel like a whole lot of effort for something we could just dump from a can. Thankfully, we’ve created a lazy version that still produces delightfully flavorful results: 15-minute blender cucumber-avocado soup.
Makes 4 servings
Start to Finish: 15 minutes
Ingredients
SOUP
2 English cucumbers, peeled and chopped
2 avocados, peeled and pitted
¼ bunch fresh parsley
¼ bunch fresh mint
Juice of 1 lime
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
GARNISHES
1 baguette, halved horizontally
3 tablespoons soft unsalted butter
1⅓ cups shredded Asiago cheese
½ cup Greek yogurt
Juice of 2 limes
Directions
1. MAKE THE SOUP: In a blender, puree the cucumbers, avocado, parsley, mint, lime juice and Greek yogurt until smooth. Season with salt and pepper.
2. PREPARE THE GARNISH: Preheat the oven to 425°F. Place the baguette, cut sides up, on a parchment-lined baking sheet. Butter the baguette and top with the Asiago cheese. Bake until the cheese is fully melted and golden brown, 10 to 12 minutes.
3. Meanwhile, in a small bowl, whisk together the Greek yogurt and lime juice.
4. Serve the soup topped with the lime yogurt and with the warm, cheesy baguette on the side.
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