Lets Cook Mexican

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime!

It is such a good recipe, you can serve it as a starter or as a little welcome nibble (serve in tequila shots) or just for a quick and healthy lunch.

Serves 2


For the soup

  • 1 large cucumber
  • 1 perfectly ripe avocado
  • 3 tbsp chopped fresh coriander (cilantro)
  • 1 fresh jalapeño chilli (optional)
  • 1/2 garlic clove
  • Maldon salt to taste
  • Juice of 1 lime
  • Pinch of ground black pepper
  • 1 cup of water

To garnish

  • 1 tomato deseeded & chopped
  • 1/4 cucumber chopped
  • 1/4 red onion chopped
  • 1/4 avocado chopped (optional)
  • Juice of 1 lime
  • 1/2 tsp Maldon salt
  • Extra virgin olive oil
  • 2 tsp chopped fresh fennel


  1. Mix all the garnish veggies: tomato, cucumber, red onion, lime, fennel & salt. Leave aside to pickle. If you decide to use avocado, add it at the last minute.
  2. Cut roughly the cucumber & the ripe avocado and put it in a blender. Add the fresh coriander, lime juice, salt, ground pepper, garlic, extra virgin olive oil, 1 cup of water and blend until smooth.
  3. Serve it in a bowl and top it with the pickled salad, scatter more fresh fennel and extra virgin olive oil. Enjoy!



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