(Above: Watch this quick video showing how to make this summer treat.)
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Cold soup on a hot summer day is refreshing. My go-to cold soup is a farm-fresh gazpacho made with locally-grown tomatoes but when tomatoes are not fully in season, I have to make something else. And this recipe (also called Green Goddess Soup) fits the bill.
![](http://rootsliving.com/wp-content/uploads/2019/07/CukeIngredients.jpg)
It’s pretty easy to make using fresh cucumbers and herbs. The sour cream keeps it cool and creamy and the red pepper flakes give it just a dash of spice. Instead of shrimp you could also use jumbo lump crabmeat.
Here’s the recipe:
Cold Cucumber and Avocado Soup with Shrimp
July 16, 2019
: 4
: 15 min
: 2 hr 15 min
: Easy
After you make the soup, let it chill for at least 2 hours in the refrigerator.
![](http://rootsliving.com/wp-content/uploads/2019/07/CukePlated2.jpg)
Ingredients
- Cucumber, 1 medium, chopped. Preferably a seedless or European cucumber.
- Avocado, 1, peeled, pitted and quartered.
- Scallions, 6. Include about 1-inch of green stem, roughly chopped.
- Parsley, 1/4 cup, chopped.
- Tarragon leaves, chopped, about one tablespoon.
- Chives, chopped fine, about one tablespoon.
- Chicken Stock, unsalted, 1 cup.
- Sour cream, 1 cup.
- Fresh lemon juice, 3 tablespoons.
- Salt, 1 teaspoon.
- Red pepper flakes, just a pinch.
- Shrimp, boiled or steamed, about 1 pound.
Directions
- Step 1 Place cucumber, avocado, scallions, parsley, tarragon leaves, and chives in a food processor. Process for about 10 seconds.
- Step 2 Add chicken stock, sour cream, lemon juice, salt, and red pepper flakes. Process for another 10 seconds until smooth and well blended.
- Step 3 Pour soup into large bowl and refrigerate for at least 2 hours. This can be made the day before serving too.
- Step 4 When ready to serve, ladle it into soup bowls and garnish with shrimp.