AP Studios / Get Fresh: Avocado Cucumber Soup


Spring is all about getting fresh. You’ve been hibernating in your winter cocoon for too long, eating tasteless frozen pizza and chicken nuggets. It’s time to recharge your battery with this avocado cucumber soup with a kick. This recipe from our latest Darigold Fresh Minis combines all your favorite tastes: savory avocado, creamy buttermilk, tart lime juice, sweet tomato, and the POW of pickled jalapeno peppers. This is one soup that will make you bloom.


Avocado Cucumber Soup with Jalapeno Salsa

1 english cucumber, cut into 1/2-inch slices
1 cup Darigold buttermilk
1 cup Darigold sour cream
1 firm-ripe avocado, pitted and peeled
3 tablespoons fresh lime juice
1 clove garlic, peeled and minced
salt and ground black pepper to taste
1/8 teaspoon ground cayenne pepper
jalepeno salsa

Combine the cucumber, buttermilk, sour cream, avocado, lime juice, garlic, salt, black pepper and cayenne pepper in a blender and blend until smooth (about 1 minute).

Jalepeno Salsa: Combine 1 cup diced multi-colored cherry tomatoes, 2 tablespoons finely diced white onion, 1 tablespoon diced pickled jalapeno pepper and 1 tablespoon chopped cilantro in a small bowl.

Serve the soup cold and top with salsa. Makes 4 servings.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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