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15-Minute Cucumber-Avocado Blender Soup

Average (669)
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.


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. Make the Garnishes: 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.

Nutrition Facts
  • Soup

  • 255 calories

  • 19g fat

  • 19g carbs

  • 9g protein

  • 6g sugars

  • Garnishes

  • 469 calories

  • 22g fat

  • 45g carbs

  • 24g protein

  • 6g sugars

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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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