This is easily one of my favorite summer meals. And it’s pretty close to perfect.
It requires no cooking, meaning all the enzymes in the produce are still present.
The addition of broth gives a big boost of minerals.
The avocados mean a good infusion of beneficial fats, and the blending make for easier digestion.
Oh, and it’s delicious!
This soup pairs well with shrimp or crab, if you want something extra to eat.
The recipe originally came from a newspaper article many years ago. The original measurements were for cups and ounces, which I think can be silly when it comes to chopped veggies.
This does not take too long to make once your avocados are ripened and sliced and the broth is chilled.
3 fully ripened avocados
1 medium onion
2 medium ripe tomatoes
1 pound of cucumbers, peeled and seeded
1 quart of chicken broth, ideally homemade
1-2 tablespoons lemon juice
1 1/2 teaspoons of salt
1/2 teaspoon freshly ground black pepper
Optional: crab, shrimp, tortilla chips, cilantro
1. Prepare the avocados. If serving the soup right away, keep half of a sliced avocado to the side until the end.
2. In a blender, combine a portion of all of the vegetables and broth, blend until smooth and pour into a bowl. Continue until all the ingredients are combined and smooth.
3. Add the lemon juice, salt, and black pepper. Adjust to taste.
4. Allow to cool for a few hours before serving. If this is going to be eaten during one meal, garnish with the remaining avocado and add tortilla chips and/or cilantro if you like.
I’m sharing this post at The Hearth and Soul Hop, Traditional Tuesday, Real Food Wednesday, Party Wave Wednesday, Tasty Traditions, Frugal Days, Sustainable Ways, Simple Lives Thursday, and Pennywise Platter Thursday!