Green Goddess Soup
This is a cold soup for lunch on a warm day. My friend Dana passed it on to me. Serves 16.
This is a cold soup for lunch on a warm day. My friend Dana passed it on to me. Serves 16.
- Carbohydrate 9.807740625 g
- Cholesterol 22.425 mg
- Fat 17.806878125 g
- Fiber 4.6568436286319 g
- Protein 2.691678125 g
- Saturated Fat 6.32683875 g
- Serving Size 1 1 Serving (305g)
- Sodium 45.53125 mg
- Sugar 5.1508969963681 g
- Trans Fat 1.6049653125 g
- Calories 197 calories
Step-by-step
- Combine all ingredients and blend until smooth.
- Refrigerate until ready to serve.
A completely smooth texture defines properly emulsified green goddess soup, showing zero separation between water, dairy, and pureed produce. Visual uniformity serves as the primary indicator that blending is complete. Whirling avocados, cucumbers, sour cream, and water together requires aggressive action from the motor to incorporate every solid particle into a uniform liquid. Small green flecks from scallions should distribute evenly throughout the pale green base without any visible chunks remaining on the surface.
High-powered countertop blenders handle this large batch efficiently by drawing all ingredients down into the vortex. Standard immersion blenders struggle with large volumes of thick dairy and dense avocados, often leaving unblended pockets near the bottom of deep containers. Working in two separate smaller batches prevents motor strain and liquid overflow if the chosen appliance lacks a large capacity jar. Pulsing the mixture initially breaks down the dense avocado chunks before running the motor continuously on high speed.
Chilling the blended mixture for at least two hours allows the flavors to meld and ensures the soup serves at an appropriately cold temperature. Avocados oxidize quickly when exposed to ambient air, so sealing the storage container tightly with plastic wrap pressed directly against the liquid surface prevents discoloration. Fresh lime juice adds necessary acidity that brightens the heavy fats from the sour cream and rich avocado flesh. Adding salt gradually after the initial blend prevents over-seasoning, as soup powder contains varying amounts of sodium.
Discarding any leftovers after three days ensures optimal taste and food safety as the fresh produce breaks down. Keeping the refrigerator temperature at or below 40 degrees Fahrenheit protects the dairy components from spoiling prematurely. Whisking the soup briefly before ladling into bowls reincorporates any minor separation that occurs during refrigeration.
