Chilled Avocado-Cucumber Soup with Crostini Recipe

This Chilled Avocado-Cucumber Soup is a creamy and refreshing recipe, which is made with fresh avocados and crisp English cucumbers. It’s the perfect summer appetizer, ready in about 30 minutes, plus chilling time.

Chilled Avocado-Cucumber Soup with Crostini Ingredients

• 2 English cucumbers, peeled and chopped
• 2 avocados, halved, pitted, and peeled
• 2 scallions, chopped
• 1 cup packed fresh cilantro leaves
• 1 jalapeño, seeds removed for less heat if desired
• 2 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• For Serving:
• 1 baguette, cut on the bias into ¼-inch-thick slices
• ½ cup extra-virgin olive oil, plus more for drizzling
• 1 bunch asparagus, trimmed
• 4 large eggs
• 6 ounces thinly sliced ham

How To Make Chilled Avocado-Cucumber Soup with Crostini

1. Make and chill the soup: In a blender, combine the cucumbers, avocados, scallions, cilantro, jalapeño, and lime juice. Add 1 cup of water and blend until completely smooth. Season with salt and stir in up to ¼ cup more water until the consistency is like heavy cream. Refrigerate for at least 1 hour to chill.
2. Make the crostini: While the soup chills, preheat the oven to 350°F. Arrange the baguette slices on a rimmed baking sheet, brush both sides with olive oil, and season with salt and pepper. Bake for 15 to 20 minutes, until golden and crisp.
3. Prepare the toppings: Prepare an ice-water bath. Bring a pot of salted water to a boil and cook the asparagus for 2 to 3 minutes, until bright green and tender. Remove and let cool. In the same boiling water, gently lower in the eggs and cook for 7 minutes for a soft boil. Transfer the eggs to the ice bath to cool, then peel and halve them.
4. Serve: Ladle the chilled soup into bowls and drizzle with a little olive oil. Serve with the crostini, blanched asparagus, soft-boiled eggs, and sliced ham on the side for dipping and topping.

Recipe Tips

• How to get the smoothest soup? For a truly velvety texture, use a high-powered blender and don’t be afraid to let it run for a full 2 minutes. You can also pass the blended soup through a fine-mesh sieve for an even silkier result.
• Can I make this ahead of time? Yes. The recipe notes that the soup is best the day it’s made, but the crostini, asparagus, and eggs can all be prepared a day in advance and stored in the refrigerator.
• How to control the spice level? The heat comes from the jalapeño. For a milder soup, make sure you remove all the seeds and the white membranes from the inside of the pepper before blending.
• How to keep the soup bright green? The fresh lime juice is key. Its acidity helps to slow down the oxidation process that can cause the avocado to turn brown.

What To Serve With Chilled Avocado-Cucumber Soup

This is an elegant and complete appetizer that comes with its own delicious accompaniments. The combination of the creamy soup with the various textures of the toppings is the star of the show.

• Crispy, salty crostini
• Tender-crisp asparagus spears
• Rich, soft-boiled eggs
• Savory, thinly sliced ham

How To Store Chilled Avocado-Cucumber Soup

• Refrigerate: This soup is best enjoyed on the day it is made. Store any leftover soup and the toppings in separate airtight containers in the refrigerator for up to 1 day.

Chilled Avocado-Cucumber Soup Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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