Creamy Avocado Cucumber Soup recipe

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Ingredients

3 large cucumbers - peeled, seeded, and coarsely chopped
1 large avocado, peeled and pitted
2 tablespoons olive oil
2 limes, juiced
1 large clove garlic
salt and ground black pepper to taste
1 large avocado - peeled, pitted, and coarsely chopped
1 pint cherry tomatoes, halved

Nutrition Info

340.7 calories
carbohydrate: 25.2 g
cholesterol: : -
fat: 28.1 g
fiber: 11.5 g
protein: 5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 21.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.

  2. Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.

Recipe Yield

4 servings

Recipe Note

Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!

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