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This Cold Cucumber and Avocado Soup is a Smooth Summer Starter

Try this recipe from Veg Forward, by Susan Spungen.

By Susan SpungenPublished: Aug 7, 2023

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This warm-weather classic gets a rich upgrade from avocado and Greek yogurt and a spicy kick from arugula. A fresh garnish of sugar snap peas adds nice bite.

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Yields:: 6 - 8 serving(s)

Ingredients

3
medium cucumbers (1 1⁄4pounds), peeled, seeded, and cut into chunks
1
Haas avocado, pitted and

quartered
2 c.
arugula
1 c.
loosely packed soft herbs, such as mint, basil, chives, or chervil, plus more for garnish
1
garlic clove
1/4 c.
lime juice (from 2 limes)
1 tbsp.
rice vinegar
2 tbsp.
extra-virgin olive oil, plus more for drizzling
Green sriracha or your favorite hot sauce to taste
1 c.
plain Greek yogurt, plus more for serving
1 1/2 c.
buttermilk
1 tsp.
kosher salt, plus more to taste
Freshly ground pepper
1 c.
sugar snap peas, thinly sliced lengthwise

Directions

1. Step 1Add the cucumbers, avocado, arugula, herbs, garlic, lime juice, rice vinegar, 2 Tbsp. olive oil, hot sauce, yogurt, buttermilk, salt, and pepper to taste to a blender and blend until smooth. Refrigerate before serving.
2. Step 2Top with a dollop of yogurt, herbs, the snap peas, a drizzle of olive oil, salt and pepper to taste, and serve.

Adapted from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate, by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. harpercollinsfocus.com/harper-celebrate.