Ingredients:

  • 2 large cucumbers, peeled, seeded, and roughly chopped (approximately 600g / 21 oz total)
  • 1 ripe avocado, pitted and roughly chopped (approximately 200g / 7 oz total)
  • 1/2 cup packed fresh mint leaves (approximately 15g / 0.5 oz)
  • 1/4 cup fresh lime juice (from about 2-3 limes, approximately 60ml / 2 fl oz)
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 cups vegetable broth (approximately 480ml / 16 fl oz)
  • 1/4 cup plain Greek yogurt (optional, for extra creaminess, approximately 60g / 2 oz)

Instructions:

  1. Peel, seed, and chop the cucumbers. Pit and chop the avocado. Mince the garlic. Roughly chop the mint.
  2. Combine the chopped cucumber, avocado, mint, lime juice, garlic, salt, pepper, and vegetable broth in a blender or food processor.
  3. Blend until completely smooth and creamy.
  4. If the soup is too thick, add a little more vegetable broth until desired consistency is reached.
  5. If using, stir in the Greek yogurt until well combined.
  6. Pour the soup into a large bowl or container. Cover and refrigerate for at least 30 minutes (or longer for maximum flavor development).
  7. Before serving, taste the soup and adjust seasoning with more salt, pepper, or lime juice as needed.
  8. Serve the soup chilled, garnished with diced cucumber, fresh mint sprigs, and a drizzle of olive oil (if desired).