Chilled Cucumber-Avocado Soup

We have a new juice bar opening in Bellingham, the Electric Beet Juice Company.  Isn’t that a fun name?!  I couldn’t be more excited for the owners, Sara and Kara, and their new venture.  Watch how cute they are in their video, talking about the juicery!

I recently helped Sara and Kara with a fun community event launching their crowdfunding campaign.  They served a variety of their cold-pressed juices, chilled soups, and bliss balls, and I contributed my chilled cucumber and avocado soup—perfect for beating the heat!

This simple, no-cook summer soup is so refreshing and delicious.  The avocado adds creamy richness and a healthy dose of fiber and monounsaturated fat.  If you like, you can also blend in a cup of Greek yogurt for added protein and calcium.   

And if you’d like to help Sara and Kara make Electric Beet Juice Company come to life, you can donate here! 

Chilled Cucumber-Avocado Soup

Serves 8

2 cups cold water

1 large English cucumber, cubed (peel left on)

1 large or 2 small avocados, skinned and pitted

1 jalapeno, seeds and veins removed

½ bunch cilantro, stems and leaves

½ teaspoon cumin seed, toasted and ground

½ teaspoon coriander seed, toasted and ground

1 ½ teaspoons sea salt

Zest and juice of one lemon

2 tablespoons extra virgin olive oil

Blend all ingredients in a blender until smooth and creamy.  Place in the refrigerator until well chilled.  Serve cold, topped with the tomato and cucumber relish.  Enjoy, preferably with someone you love!

Tomato-Cucumber Relish

½ pint cherry tomatoes, cut in quarters

½ English cucumber, cut in small dice

Zest and juice of one lemon

2 tablespoons extra virgin olive oil

Sea salt, to taste

Place all ingredients in a bowl and stir together.  Let sit for at least 10 minutes.  Relish can be kept in the refrigerator, covered, for up to three days.