Garden of Eden Soup

Servings: 5 Cups

The quality of the avocados is key to achieving the right texture in this recipe.

This chilled soup is silky, verdant, bright, and refreshing. The quality of your avocados is key to this recipe. Try to find Haas or Bacon varieties, as the Fuerte ones from Chile (which are common in big box supermarkets) are too watery. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food cookbook.]


1 large English or other thin-skinned cucumber, seeded and coarsely chopped

1/2 cup plain yogurt, plus more for garnish

1/4 cup loosely packed cilantro leaves

3 tablespoons champagne vinegar, more as needed

2 tablespoons freshly squeezed lime juice, more as needed

6 large fresh mint leaves

1 medium jalapeno, coarsely chopped (for less heat, remove the seeds first)

1 large scallion, chopped into 1-inch pieces

Kosher salt

3/4 cup water

2 large avocados (about 1-1/4 pounds), flesh scooped out and coarsely mashed with a fork

1/4 cup extra-virgin olive oil

Thinly sliced chives, for garnish


Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeno, scallion, 1 teaspoon salt, and the water in a blender. Purée just until smooth.

Add the avocados and pulse a few times just to blend. (Don’t blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)

Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.

Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.

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