Chilled Cucumber Avocado Soup
Beat the heat with this no-cook, creamy chilled cucumber soup—a refreshing, hydrating meal packed with healthy fats and fresh herbs. It's perfect for hot days when you want something light, nourishing, and energizing without turning on the stove.
Servings: 4
Calories: 290kcal
Equipment
Ingredients
- 2 English cucumbers
- 3 Avocados
- 1/2 cup Dill fresh
- 2 1/2 Lemon juiced
- 4 cloves Garlic
- 2 cup Water or more
- 3/4 tsp Salt
- Black pepper to taste
Instructions
- Shave the cucumber and remove the avocado from the skin.Toss everything into a high-speed blender or food processor and blend until smooth and creamy. You can adjust the water depending on your desired consistency. Chill it in the fridge for at least 30 minutes before serving—or serve it right away over ice if you're in a hurry.Serve with a drizzle of olive oil, extra chopped herbs, or a dollop of yogurt, coconut yogurt, or goat cheese. A sprinkle of lemon or lime zest adds a fragrant touch that really lifts the flavor.
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 461mg | Potassium: 1100mg | Fiber: 13g | Sugar: 5g | Vitamin A: 846IU | Vitamin C: 61mg | Calcium: 81mg | Iron: 2mg