Avocado Cucumber Soup (No Cook Soup)
This creamy, delicious ‘no cook’ soup with avocado and cucumber is cool and refreshing! And it’s perfect to make on a hot summer day when you don’t want to put the stove on!
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 196 |
| Fat: | 11 g |
| Carbohydrates: | 21 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 613 mg |
| Fiber: | 10 g |
| Sugars: | 3 g |
| Calculated per serving. | |
by Cook2Nourish
Serves: 2
Ingredients
- 1 whole1 whole1 whole English Cucumber, chopped (or use 4 mini cucumbers)
- 1 whole1 whole1 whole Avocado, pitted and scooped
- 1 whole1 whole1 whole raw Serrano, optional
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 0.5 cup0.5 cup0.5 cup Cilantro
- 2 whole2 whole2 whole Mint Leaves, 2 fresh mint leaves (optional)
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Coconut Milk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place all the ingredients listed under 'for the soup' in a blender and blend until creamy and smooth.
- Serve immediately or refrigerate for about 1 hour and serve cold.
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