Cucumber Avocado Gazpacho

food 2009 124

Welcome to my first new recipe of my challenge to myself of making 2 new recipes a week.  I wanted to come up with a summer soup. Soup is a more flavorful way for me to stay hydrated in this extreme heat. It was another 100+ degree day in Austin and there’s no end in sight to this.  This soup was very fast to make and if you let it sit in the fridge for a few hours, it’s creamy and cooling.

Cucumber Avocado Soup

1 peeled cucumber (chopped)

1 small white or sweet yellow onion (chopped)

1 teaspoon sweet white miso (mix with 1 tablespoon water to create a miso slurry- there should be no large chunks of miso)

1 avocado (cubed)

1 1/2-2 cups filtered water

Sautee the onions in oil on a medium high heat until they are translucent.  Add the cucumber and sautee for another 2-5 mins. Add filtered water and miso slurry. Bring mixture to a slight simmer (not a full rolling boil) and reduce the heat to low. Let the mixture simmer for 10 mins then remove from heat and let the soup cool.

I was so hungry it could only last 10 mins before I plopped it in the blender with the chopped avocado. Blend until smooth and feel free to add any toppings you like! Suggestions are: tomatoes, cilantro (can be blended in as well), fried tempeh, croutons… I could go on

I’m going to bed eatly tonight so I can get up early and make another new recipe tomorrow morning. Sleep tight everyone!


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