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Tuesday, July 16, 2024

Cucumber Avocado Soup with Moroccan Chickpeas

As the umpteenth one other warmth wave hits the East coast (I swear I’m spending extra time inside than out this summer time), it’s the Recipe ReDux to the rescue! This month’s theme is “No Prepare dinner Meals” that includes contemporary fruits, veggies, herbs or absolutely anything that’s blossoming away this time of 12 months on this finish of the globe (our Aussie ReDux-ers are all the time sport once we throw them these Northern Hemisphere seasonal themes – like when Emma @ The Scoop on Diet needed to improvise indoors for our grilling theme final June – fairly efficiently, I would add.)

However again to no-cook meals. I instantly considered certainly one of my favs, panzanella, however Serena already has a tremendous Roasted Broccoli Panzanella Salad put up. So, I then selected a soup that includes cucumbers, avocado, scallions and mint. I did a recipe trial run BEFORE the Wall Road Journal “Off Obligation” part did an enormous unfold on all issues cucumbers, together with, after all, an analogous cucumber avocado soup.

Cucumber Avocado Soup with Moroccan ChickpeasCucumber Avocado Soup with Moroccan Chickpeas

So, I went again, tweaked it a bit and figured my model want a little bit one thing additional. EA @ The Spicy RD can attest to my smoked paprika obsession which I made a decision to pair with chickpeas that I all the time have within the pantry (dietitian’s confession – I take advantage of canned beans as a substitute of dried – however my excuse is it is a no-cook recipe!)


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Cool, creamy cucumber avocado soup topped with spicy chickpeas is the right no-cook meal for summer time warmth.

For the soup:

  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 1 avocado, pitted and scooped out
  • 2 scallions, inexperienced and white components chopped
  • 1 cup buttermilk
  • 1/4 cup mint leaves
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mascarpone cheese

For the chickpeas:

  • 1 (15 ounce) can garbanzo beans or chickpeas, drained and effectively rinsed
  • 1/4 cup diced crimson onion
  • 2 tablespoons mint leaves, finely chopped
  • 1/2 teaspoon smoked paprika


  • Mint leaves
  • Further virgin olive oil

  1. Add cucumbers, avocado, scallions, buttermilk, 1/4 cup mint leaves, lime juice, salt and pepper into blender.
  2. In a small bowl, whip collectively yogurt and mascarpone cheese. Spoon half of combination into blender, saving the opposite half for garnishing completed soup.
  3. Mix all elements till pureed.
  4. In one other bowl, combine collectively chickpeas, crimson onion, 2 tablespoons mint and smoked paprika.
  5. To serve, ladle 1 cup of soup into 4 bowls. Prime every bowl with 1 tablespoon of yogurt/mascarpone combine, 6 tablespoons of chickpeas, a mint leaf and a drizzle of olive oil.

Now this soup is fairly versatile, you would omit the avocado (however why would I even recommend that?), use basil as a substitute of mint, chives as a substitute of scallions, extra/much less buttermilk and/or yogurt, water because the liquid to make it vegan, salsa as a substitute of chickpeas for a topping – actually, limitless no-cook variations right here!

Cucumber Avocado Soup with Moroccan ChickpeasCucumber Avocado Soup with Moroccan Chickpeas

So long as my weekly CSA share retains giving me cucumbers, I’ll be making this soup. What’s your favourite no-cook meal this time of 12 months?

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