Vegan Chilled Cucumber Avocado Soup

Slice cucumber in half lengthwise. Using a pointed teaspoon or tablespoon, press on tip of the spoon, then scrape down the center of each cucumber half, removing seeds and pulp.

So, you're in the produce section at the grocery store and you need avocados to make vegan chilled cucumber avocado soup. How do you go about choosing which ones to buy when they all look pretty much the same?

Select your avocados based on when you plan on making the soup. If you want to prepare it the same day, choose ripe (not over-ripe) avocados. A ripe avocado will be fairly firm, but will yield to light pressure. The skin will be snug to the fruit, not brittle or pulled away. A perfectly ripe avocado will be neither hard nor mushy.

Always check to see that the stem is still intact on the avocado. If it has been removed, the avo will tend to over-ripen from the top, so buy the ones with the stems.

There's a fine line between ripe and over-ripe and you'll know it when you cut into an avo. One of the first signs of it being too ripe is the color of the flesh. Once those brown spots show up, it's too late. Another way to check if it's over ripe is by smell. An acrid or sour smell is a sure sign that you won't be using that avocado.

If you don't plan on using your avocados the day you buy them, it's better to error on the side of caution and choose firmer ones. If you have ripe avos that you won't use the same day, put them in the fridge. It will slow down the ripening process and might give you a few extra days to use them.

Yes, as this recipe specifies gluten-free ingredients, however it is important to always read the labels on any products you use to verify the ingredients do not contain gluten or have been processed on shared equipment.

Avocado flesh tends to discolor rather quickly when exposed to oxygen. I like to serve this soup while the green color is most vibrant, which is why I make this soup shortly before serving it. If you must prepare it in advance or have leftover soup, pour it into an airtight container. Sometimes a squeeze of fresh lemon juice over the top with help it retain the bright green color. Refrigerate the soup immediately and consume within 24 hours.