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.
Chilled Cucumber Avocado Soup
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)
Directions:
- Reserve half of one of the avocados for garnish.
- Place the other ingredients, except the water, in a blender and blend until smooth.
- Add filtered water to thin to your desired consistency.
- Taste for seasoning and adjust as needed.
- Serve garnished with the reserved avocado slices.
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