Chilled Cucumber Avocado Soup with Yogurt and Kefir

5 steps · 45 min total

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prep Base Vegetables

   Dice 4 of the Persian cucumbers and the 1/4 cup of onion into rough pieces. Halve the 1/2 avocado, remove its pit, and scoop the creamy flesh directly into your blender.

   ≈ 10 min
2. 02

   Blend the Soup

   Add the diced cucumbers, onion, avocado flesh, 1 juice of lemon, 1/2 cup kefir, and 1/2 cup Greek yogurt to the blender. Process until the mixture is completely smooth and creamy, with no visible chunks.

   ≈ 5 min
3. 03

   Season and Chill

   Season the soup with 3 servings salt and pepper, tasting as you go to get it just right. Transfer the soup to a container, cover it tightly, and refrigerate for at least 25 minutes, or until it's thoroughly cold.

   ≈ 26 min
4. 04

   Prepare Garnishes

   While the soup chills, dice the remaining Persian cucumber into small, even pieces. Dice the 1 small handful of grapes and thinly slice all 4 scallions. Having these prepped and ready makes serving a breeze.

   ≈ 3 min
5. 05

   Serve the Soup

   Ladle the chilled soup into individual bowls. Garnish each serving generously with the diced cucumber, grapes, and sliced scallions right before you bring it to the table.

   ≈ 1 min