Chilled Avocado and Cucumber Soup

Kimberly Harris Kimberly Harris
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The cilantro, lime juice, onion, and garlic in this soup make the base flavorful, the avocado makes it creamy and rich, the cucumber adds lightness, and the stock provides even more nutrition. Plus, it is lots of fun to vary the toppings of this soup too! This was a favorite recipe among the recipe testers. For a slightly crunchy and spicy addition, blend your favorite hot pepper in the soup.

2h 6
Easy Vegetarian Pescatarian Gluten Free Vegan Paleo No Refined Sugar Parve

Directions

Prepare the Soup

  1. Cut the avocados in half lengthwise. Scoop out the pit with a spoon and scoop out the avocado meat into a food processor or powerful blender.

  2. Add cucumber, onion, garlic, cilantro, and lime juice. Blend until very smooth.

  3. Add stock in a steady stream while the food processor/blender runs.

  4. Salt to taste, and chill for one to three hours (or longer if needed). You can make this recipe 24 hours ahead. Serve with your preferred toppings.

Credits

Description:

Recipes by Kimberly Harris from Ladled. Published by Victory Belt Press.

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