Chilled Avocado and Cucumber Soup

Chilled Avocado and Cucumber Soup

  • Servings: 4-6 servings
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Author note: This is a refreshing and filling soup. It is packed with protein and can easily be adjusted to be dairy free. If the soup needs to be served immediately and there is not time to chill, add a few pieces of crushed ice. Add a 1/4 teaspoon of ground coriander if you would like a sweet note to the soup. If you desire to add more protein to the soup, it is delicious topped with a diced boiled egg or a side of spicy garlic shrimp (click here for recipe).

2 avocados, pulp removed

1 English cucumber, peeled and chopped

¼ red onion, chopped

1 garlic clove, halved

¾ cup unsweetened coconut milk

¾ cup plain yogurt

¼ cup packed cilantro

1 cup water

juice of 1 lime

½ teaspoon cumin

1 ¼ teaspoon salt

½ teaspoon cayenne

lime wedges, for topping

chopped cilantro, for topping

  1. Place all ingredients except toppings into a food processor. Puree until smooth.
  2. Store in the fridge until chilled. Serve cold topped with chopped cilantro and a squeeze of lime.

4 thoughts on “Chilled Avocado and Cucumber Soup

  1. Pingback: Spicy Garlic Shrimp | a pleasant little kitchen

  2. Pingback: A Pleasant Little Lesson: How to Cut an Avocado | a pleasant little kitchen

  3. Pingback: A Pleasant Little Inspiration | Soups | a pleasant little kitchen

  4. Pingback: It’s Hot Outside. Make Cold Food. | a pleasant little kitchen

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