Avocado Cucumber Soup with Cashew Swirl
4.7(333 ratings)Creamy, cooling and ready in ten minutes, this is the soup to make when the kitchen is too hot to think. Avocado and cucumber blend into a pale green base with lime juice and a little jalapeno for gentle heat. A swirl of cashew cream on top adds richness and looks elegant, especially with a few cilantro leaves scattered over. Serve it immediately while very fresh.
- Hands-on
- 10 min
- Soak
- 2 hr
- Total
- 2 hr 10 min
- Serves
- 2
- Level
- Easy
Method
-
Step 1: Blend the drained cashews with 3 tablespoons water and a pinch of salt until very smooth, then set the cream aside in a small cup.
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Step 2: Add the avocado, cucumber, cold water, lime juice, cilantro, jalapeno and remaining salt to the blender and blend until silky.
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Step 3: Taste and adjust the heat with a little more jalapeno or the brightness with extra lime, then pour into two bowls.
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Step 4: Spoon the cashew cream onto the soup in a spiral, drag the back of a spoon through it to swirl, and top with cilantro leaves.
Same technique, different aisle
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