Go Back
–+ servings

Chilled Cucumber Arugula and Avocado Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 large cucumbers, chopped
  • 3 cups fresh arugula
  • 1 large avocado, pitted and peeled
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Extra arugula leaves and cucumber slices for serving

fremgangsmåte
 

  • Add the chopped cucumbers, arugula, avocado, Greek yogurt, lemon juice, garlic, salt, and black pepper to a blender.
  • Blend on high speed until the mixture becomes completely smooth and no large pieces remain.
  • Taste and adjust salt or lemon juice if needed, then blend again briefly to combine.
  • Pour the soup into a large bowl or container, cover, and refrigerate for at least two hours until fully chilled.
  • Stir the soup gently before serving, then divide into bowls and top each with a few arugula leaves and cucumber slices.

merknader

If the soup thickens too much after chilling, stir in a splash of cold water to loosen it. Using baby arugula keeps the flavor milder, while mature leaves add more peppery notes. Prepare the soup the night before serving so the flavors have time to settle.
Course: Soup
Cuisine: American
Equipment: Blender, Large Bowl, Refrigerator