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Chilled Avocado & Cucumber Soup

Simply Luxurious
Refreshing, inviting and simple. Adapted from Raymond Blanc's original Chilled Avocado Soup recipe (Simply Raymond cookbook)
Prep Time 10 mins
2 hrs
Total Time 2 hrs 10 mins
Servings 4 servings

Ingredients
  

Soup Ingredients

  • 1 medium - large avocado (ripe)
  • 1 large cucumber (English if possible) using a spoon and remove the seeds
  • 8" stalk celery depending upon the length of the celery stalk, use eight inches
  • 1 small shallot
  • 1 clove garlic
  • 50 g spinach (baby-leaf) approximately 8-15 leaves
  • 2 Tbsp extra virgin olive oil
  • 1/3-1/2 cup water 100 ml
  • 2 Tbsp champagne vinegar or white wine vinegar
  • 1 tsp fleur de sel
  • pinch cayenne pepper optional

Topping

  • 1/2 medium-large avocado diced
  • pinch paprika (smoked) or cayenne pepper
  • extra virgin olive oil
  • fresh parsley

Instructions
 

  • Peel the cucumber, slice in half, length-wise, and using a spoon, scoop out the seeds. Chop into large, rough pieces.
  • Chop into rough, coarse pieces the celery, shallot and one avocado. Peel the garlic. Place all of the above mentioned ingredients (cucumber, avocado, shallot, celery and garlic) into a food processor.
  • Before blending, add to the food processor the spinach, olive oil, water, vinegar (champagne or white wine), salt and cayenne pepper. Blend/purée until smooth. Be sure to taste and season with more water or pepper or salt.
  • Place in a bowl, cover and place in the refrigerator to chill for at least 2 hours. I have made mine a day ahead and it was wonderfully cool and refreshing.
  • To serve, prepare the three items for topping (dice the avocado, keep small leaves of parsley, etc.). Distribute the soup into bowls and garnish with your preferred toppings. I have also used greek whole-fat yogurt which adds a lovely richness. Enjoy!