Recipes · Soups & stews
Chilled Avocado and Lime Soup with Cilantro
AI-written · not yet kitchen-tested
Use ripe avocados with sound flesh. Lime juice slows discoloration but does not replace refrigeration or freshly preparing the soup.
Chilled Avocado and Lime Soup with Cilantro
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 400 g (14 oz) avocado flesh
- 300 g (10.5 oz) cucumber
- 600 ml (2 1/2 cup) cold water
- 4 tbsp lime juice
- 10 g (0.35 oz) cilantro
- 1 tbsp olive oil
- 0.75 tsp salt
Method
- Wash and roughly chop the cucumber. Wash, dry and chop cilantro, then weigh the avocado flesh.
- Immediately blend avocado with lime juice, cucumber, water, oil and salt until smooth. Briefly blend in the cilantro.
- Cover and chill in the refrigerator for 20 minutes. Stir again and divide among four bowls; serve freshly made because the color darkens as it stands.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.