Pair this cool, creamy and thick soup with a fresh salad for a light meal on a hot summer night. Or you can use the soup to dip sliced vegetables and fruit for a healthy snack. The soup gets its smooth and creamy texture from pureed avocados, which are rich in heart-healthy monounsaturated fat. Studies have shown that substituting avocado for other sources of fat can substantially lower artery-clogging LDL (or so-called “bad cholesterol”).
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- Using a spoon, scoop the avocado flesh out of their skins (discard the skins). Put the avocados in a blender. Add the sliced cucumber, yogurt, lime juice, cilantro, chili paste or Tabasco, and lemongrass, if using. Blend on high for 45 seconds to 1 minute, or until very smooth. Season to taste with salt.
- Transfer the blender to the refrigerator. Let the soup chill for at least 2 hours to allow the flavors to blend. Pour the soup into bowls and garnish with the diced cucumber and mint leaves.
Thai Avocado Soup
Pair this cool, creamy and thick soup with a fresh salad for a light meal on a hot summer night. Or you can use the soup to dip sliced vegetables and fruit for a healthy snack. The soup gets its smooth and creamy texture from pureed avocados, which are rich in heart-healthy monounsaturated fat. Studies have shown that substituting avocado for other sources of fat can substantially lower artery-clogging LDL (or so-called “bad cholesterol”).
Ingredients
- 2 ripe avocados halved and pitted
- ½ English cucumber cut into ½” slices with peel on, plus more diced cucumber for garnish
- 1¾ cups fat-free plain yogurt
- Juice of ½ lime
- 3 tablespoons chopped fresh cilantro
- ½ teaspoon chili paste or Tabasco sauce
- ½ teaspoon finely chopped lemongrass optional
- Salt
- 1 tablespoon chopped fresh mint leaves
Instructions
- Using a spoon, scoop the avocado flesh out of their skins (discard the skins). Put the avocados in a blender. Add the sliced cucumber, yogurt, lime juice, cilantro, chili paste or Tabasco, and lemongrass, if using. Blend on high for 45 seconds to 1 minute, or until very smooth. Season to taste with salt.
- Transfer the blender to the refrigerator. Let the soup chill for at least 2 hours to allow the flavors to blend. Pour the soup into bowls and garnish with the diced cucumber and mint leaves.