Tomorrow is St. Patrick’s Day — if you missed celebrating over the weekend, this light, refreshing chilled green soup is an easy, festive way to mark the day. Keep an open mind about the ingredients: its bright green color may surprise you, but the flavors are mild, fresh and very approachable. I recently served this in a class and everyone loved it, coming back for seconds.
I didn’t make this specifically for St. Patrick’s Day; I made it to celebrate a sudden stretch of warm, spring-like weather. One week we were in single digits and now the forecast calls for 80°F — perfect weather for a cool, nourishing soup.
This chilled soup is light, healthy and full of flavor. It’s quick to prepare and stores well in the refrigerator. Make a batch and keep it in a lidded jar; scoop or pour what you need for a quick lunch, snack or starter. The avocado lends a creamy texture without heaviness, so the soup feels decadent without any guilt. It’s ideal for spring and summer, and works well for brunch, lunch, dinner or as a chilled snack.
Please try this Chilled Avocado, Cucumber and Melon Soup — it’s a delightful, refreshing dish.
Chilled Avocado, Cucumber and Melon Soup
Yield: Serves 4-6
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 English cucumber
- 1 honeydew melon, halved, seeded and peeled (or use ½ the melon if you prefer less sweetness)
- 1 avocado
- ¼ cup packed mint leaves, roughly chopped
- 1 clove garlic, crushed
- Finely grated zest and juice of 1 lime
- ½–1 teaspoon wasabi paste (adjust to taste)
- Sea salt
- Freshly ground pepper
For garnish:
- Diced melon
- Diced cucumber
- Greek yogurt, for a dollop
Directions:
- Slice the cucumber and scoop out the seeds from both the cucumber and the melon. Finely dice about ¼ cup of cucumber and melon and set aside for garnish.
- Roughly chop the remaining cucumber and melon and place them in a blender with the avocado, mint, garlic, lime zest and juice, wasabi paste, and a pinch of salt and pepper. Blend until completely smooth and creamy. Taste and adjust seasoning if needed. Chill the soup until well cold.
- To serve: Pour the chilled soup into bowls or glasses, add a dollop of Greek yogurt, and sprinkle the reserved diced cucumber and melon on top.
Enjoy!
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