This soup comes with its own Enya soundtrack.
Go ahead. Laugh at me. You always do.
That’s something you and Mr. Hausfrau have in common.
But, I’m sticking to my guns. I tell you, as I lapped my spoon through that velvety-cool, dilled, green stuff, I could hear it: “Slurp away, slurp away, slurp away.”
What do you mean that’s not how it goes?
Whatever. Let’s not get caught up on lyrics and get skinny dipping in this soup.
This soup is a spa day. It’s afternoon picnics. It’s light breezes and whispering blades of grass. The ruffled hem of your skirt flirting around your calves.
(Oops, you forgot to shave. Make it a maxi skirt. It’s flirting around your hairy ankles.)
It’s dinner in the summer when the kitchen is so darned hot already and who needs to add insult to injury with a boiling pot?
It’s cucumber, avocado, dill, olive oil, cashews, and lime. In a blender. Whizz it. Watch it grow, fluffed and creamy, crawling the jar. Pour it into your bowl. Something special and pretty.
(Unless you’re serving it to a boy. Then put it in a beer stein.)
Savor the sweet sloshing sound of it. Garnish. Whatever sounds good. Cucumber. Watercress, if you’re fancier than me.
(Which is highly likely.)
And then – you guessed it – just slurp away.
Cucumber-Avocado Soup
2 1/2 cups chopped cucumber
1 large avocado
1/4 cup raw cashews, soaked 6 hours and drained
1 tablespoon olive oil
1/2 cup water
2 tablespoons lime juice
2 teaspoons dried dill
1/2 teaspoon salt
Combine all the ingredients in a high speed blender and blend until smooth. Serve or store in the refrigerator in a tightly covered jar for 24 hours.
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gorgeous bowls and what a refreshing soup to have! i love avocados and cucumbers and what better way than to combine them together in this soup!
I’m definitely going to be trying your version of cucumber avocado soup next week! What a great idea to add in some cashews.
P.S. Love your Enya reference. And the part about the maxi skirt. lol
I LIVE in those maxi skirts. My poor husband!
You and Amanda are killing me this week with the cucumber avocado soups! Next semi warm day and I’m making a version of it. I can’t wait for those hot days where chilled soup seems like the only practical thing to eat.
I know, she and I are on the same brainwave again! At least this time it wasn’t donuts
Awesome! I was just discussing what type of veggie flavors make good gazpachos…I’m huge on soup but don’t eat it throughout the summer. Ergo, I’ve been dreaming up summer soup ideas. This looks top notch! Cute bowls, too!
That’s so funny – I’m wanting to make some sort of white gazpacho next! It must be spring fever, huh?
This sounds delicious…do you think it would ruin it without the cashews…i have a nut allergy!
What a bummer on your nut allergies! I would give it a try but cut out the water, too. Good luck!
The only cold soup I’ve ever made is gazpacho – but am very interested in trying this one!
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This sounds light and refreshing. Do you think walnuts would substitute well or would it change the flavor too much
I think walnuts may change both the flavor and texture too much – it may make the soup seem too oily. I would sub soaked almonds or maybe even brazil nuts. I hope this helps!
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