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15-Minute Cucumber-Avocado Blender Soup
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.
4 servings
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
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.
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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