Chilled Avocado Cucumber Soup with Smoky Pepitas

Image of Natalie Bickford
Rated 5.0 based on 5 customer reviews
Chilled Avocado Cucumber Soup with Smoky Pepitas
Chilled Avocado Cucumber Soup with Smoky Pepitas
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Ingredients

  • Pepitas:
  • 1⁄2 cup pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1⁄2 teaspoon turmeric
  • 1⁄4 teaspoon salt

  • Soup:
  • 2 avocados
  • 1 1⁄4 cups water
  • 1 large cucumber, peeled
  • 1⁄4 cup plain whole-milk yogurt
  • 1⁄4 cup fresh basil
  • 2 tablespoon lime juice
  • 2 cloves garlic
  • 1⁄2 teaspoon salt
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Mix pumpkin seeds with olive oil, smoked paprika, turmeric, and salt in a small bowl until coated; spread onto the prepared baking sheet.
  3. Toast in preheated oven until lightly browned, about 8 minutes.
  4. Blend avocados, water, cucumber, yogurt, basil, lime juice, garlic, salt, and cayenne pepper in a blender until smooth; season soup with salt and black pepper. Top soup with seasoned pepitas. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
Mealthy tip:

Don’t skip the smoky pepitas; they add the perfect amount of spice, crunch, and extra protein. Make them up to a week ahead of time and store at room temperature in an air-tight container—or make double and have them as a savory afternoon snack! If it's too hot to bake the crunchy pepitas in the oven, coat in the spice blend as directed and cook over medium-heat on a skillet until just toasted, about 5 minutes. Watch them carefully so they don't burn!

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jazzy Brewer

Jazzy Brewer says:

I know the recipe calls for smoky paprika but I only had regular paprika so that’s what I used. Still loved it! Great texture and taste.

Image of Kaylee Adams

Kaylee Adams says:

The recipe says don’t skip the smoky pepitas, but of course I did skip it and now I totally regret it. The chilled avocado soup was really good, and I can only imagine how much better it would be with the pepitas. I love the garlic and cayenne spices, fantastic.

Image of Anthony Cohen

Anthony Cohen says:

Loved the cucumber and avocado together. The smoky pepitas were fire. Way better than buying the store's brand. Smoked paprika is such a great spice to have in your pantry, it's a must try.

Image of Greg Jones

Greg Jones says:

This is one of my favorite chilled soup recipes! The seasoned and roasted pumpkin seeds are really delicious too, even to eat by themselves. It adds a great crunch to the creamy texture of the soup. Well done.

Image of Jen the Mighty

Jen the Mighty says:

Smoky pepitas are the perfect complement to this chilled, creamy soup. The avocado lends a richness, but then the cucumber balances it our with a refreshing taste. Fantastic.