Appetizer: Mexico – Sopa Fría de Pepino y Aguacate (Chilled Cucumber-Avocado Soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Additional 20 min

Total 34 min

Ingredients

1 large English cucumber, chopped (peeled if waxy)
1 ripe avocado, pitted and scooped
1 cup (240 ml) chilled water or unsalted vegetable broth
2 tbsp (30 ml) extra-virgin olive oil, plus more for garnish
2 tbsp (30 ml) fresh lime juice
1 small garlic clove
1 / 4 cup (10 g) fresh mint leaves
2 tbsp (8 g) fresh parsley leaves
1 / 4 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3–4 ice cubes (optional, for extra chill and texture)
1 / 4 cup (30 g) pumpkin seeds (pepitas)
1 tsp finely grated lime zest
Pinch of chili flakes or Aleppo pepper (optional)

Instructions

Toast the pepitas: Place pumpkin seeds in a dry skillet over medium heat. Cook, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate and sprinkle with a pinch of salt; let cool.
Blend the soup: In a blender, combine cucumber, avocado, chilled water/broth, olive oil, lime juice, garlic, mint, parsley, cumin, salt, black pepper, and ice cubes if using. Blend until very smooth and silky. If too thick, add a splash more water; if too thin, add a bit more cucumber or avocado.
Chill and season: Taste and adjust with additional salt or lime juice as needed. Refrigerate 10–20 minutes to lightly chill and marry flavors (or serve immediately if well chilled).
Serve: Pour into small glasses or bowls. Garnish with toasted pepitas, a light drizzle of olive oil, lime zest, and a pinch of chili flakes if desired. Serve cold alongside the warm cauliflower steaks for a bright, creamy contrast.