Chilled Cucumber + Avocado Soup with Miso

Hey there. How is August treating you? It is hot here — oppressively so. I think “swamp-like” provides an apt description. At 35 weeks pregnant, I’m pretty uncomfortable and moving very slooooooowly. I’ve reached the stage in pregnancy where my discomfort outweighs my anxiety over labor/impending responsibility for another tiny human, and I am ready to meet this baby, already!

These days, I am all about simple recipes that require minimal prep and little-to-no heat. This chilled soup fits the bill. It is at once refreshing and satisfying, thanks to cooling cucumber and filling avocado. The miso adds a Japanese vibe that totally works with the flavors in this soup. It’s a unique spin on traditional gazpacho. Oh, and no oven or stove is necessary!

Once you have gathered all the ingredients, this soup really could not be simpler to make. Toss all the ingredients into the blender, blend to creamy perfection and chill — that’s it! While the soup chills out, I toss cherry tomatoes and diced cucumbers with a little vinegar, oil, salt and pepper and sesame seeds to dress the soup up a bit when you’re ready to serve. This is completely optional. It is equally delicious with little more than a drizzle of oil, a sprinkle of sesame seeds and flaky salt.

Stay cool out there and enjoy the final weeks of summer! xo Maggie