Chilled Cucumber Avocado Soup

It’s vegan, clean keto, and completely alkaline—and delicious. The avocado makes it creamy and filling and the simply perfect seasoning options make it scrumptious.

Since it is a chilled soup, you can make it in a big batch, store it in the fridge, and then take out scoops whenever you need a refreshing pick-me-up on a warm spring day. 

Ingredients: (Serves 2)

  • 2 Hass avocados, peeled, pitted, and sliced
  • 2 medium-size cucumbers, roughly chopped
  • 1/4 cup fresh cilantro
  • Juice of 1 lime
  • 1⁄2 teaspoon sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
  • Freshly ground black pepper 1/4 teaspoon cayenne pepper (optional)
  • 1⁄2 cup filtered water (optional)


  1. Reserve half of one of the avocados for garnish.
  2. Place the other ingredients, except the water, in a blender and blend until smooth.
  3. Add filtered water to thin to your desired consistency.
  4. Taste for seasoning and adjust as needed.
  5. Serve garnished with the reserved avocado slices.

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