Chilled Cucumber and Avocado Soup

Soup in the summer? It may feel odd, but this chilled soup which is rich in texture and flavor, will satisfy and refresh on a hot summer day.

Makes 4 servings

  • 1 cup seedless grapes, halved
  • 1 small yellow onion, finely diced
  • 1/4 cup parsley, chopped
  • 1/4 teaspoon black pepper
  • 2 tablespoons white wine vinegar
  • 3 medium cucumbers, peeled
  • 1 medium avocado, diced
  • 2 cloves garlic, minced
  • 1/2 cup plain yogurt
  • 1 jalapeño, seeded and diced
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil

Toss grapes with onion, parsley, black pepper, and vinegar and refrigerate.

Remove seeds and pulp from one cucumber. Dice all three cucumbers then blend with avocado, garlic, yogurt, jalapeño, and salt in food processor or blender until smooth. Adjust thickness with a drizzle of water if needed.

Chill for at least 20 minutes before serving in chilled bowls topped with a spoonful of grape mixture and drizzle of olive oil.