Ingredients:

  • 2 large cucumbers, peeled, seeded, and roughly chopped (approximately 500g / 1.1 lbs)
  • 2 ripe avocados, pitted and roughly chopped
  • 1/2 cup (120ml) vegetable broth or water
  • 1/4 cup (60ml) fresh lime juice, plus more to taste
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
  • 1 clove garlic, minced
  • 1/4 teaspoon jalapeño, minced (optional, for a bit of a kick!)
  • 1/4 cup (30g) fresh cilantro or parsley, roughly chopped, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: Crusty bread croutons, for serving

Instructions:

  1. Chop cucumbers, avocados, and cilantro (or parsley). Mince garlic and jalapeno (if using).
  2. Combine cucumbers, avocados, broth, lime juice, olive oil, garlic, jalapeno, and cilantro (or parsley) in a blender.
  3. Blend until completely smooth and creamy. Add more broth if needed to reach desired consistency.
  4. Season with salt and pepper to taste. Add more lime juice if needed for brightness.
  5. Transfer to a container, cover, and refrigerate for at least 30 minutes to allow flavors to meld (longer is better!).
  6. Ladle into bowls, drizzle with olive oil, garnish with extra cilantro (or parsley), and serve with croutons (optional).