Cool, crisp cucumbers blend nicely with soy milk, creamy yogurt, vibrant avocados and tangy lime juice. Served in chilled bowls, this dairy-free summertime soup is a delightfully refreshing antidote to a warm evening. Use Haas avocados for the creamiest texture and vine-ripened tomatoes for just a hint of sweetness.
1 large English cucumber, peeled and diced (about 3 cups)
2 1/4 cup plain unsweetened soy milk
1 1/2 cup plain soy yogurt, divided
1/3 cup lime juice, (about 4 limes)
2 avocados, diced, divided
1 small red onion, finely chopped, divided
1/4 cup chopped fresh basil, divided
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3 Roma tomatoes, seeded and chopped
2 teaspoons lime juice
Combine cucumber, soy milk, 3/4 cup yogurt and lime juice in a blender. Blend until smooth, about 1 minute. Add half of the avocado, half of the onion, and half of the basil, and blend until very smooth, about 2 minutes. Transfer to a non-metallic bowl and season with salt and pepper. Cover and refigerate for at least 2 hours.
In a small bowl, combine the tomato and lime juice with the remaining avocado, onion, and basil.
Ladle soup into six chilled bowls. Dollop each with a tablespoon of yogurt and garnish with tomato mixture.
Per Serving:180 calories (100 from fat), 11g total fat, 1.5g saturated fat, 250mg sodium, 19g carbohydrates, (6 g dietary fiber, 7g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.