Chilled Cucumber Avocado Soup
A creamy, dairy-free blender soup made with English cucumber, avocado, scallion, and a trio of basil, mint, and parsley. Serve it cold on its own or dressed up with crunchy toppings.
Servings: 2 people
Calories: 106kcal
Ingredients
Soup Ingredients
- 1 whole english cucumber
- ½ avocado
- 1 teaspoon mint leaves about 8 - 10 small mint leaves
- 2 teaspoons basil leaves about 6 medium large leaves
- 1.5 Tablespoons parsley
- 1 stalk scallion
- ¼ cup water filtered
- salt to taste
Optional Toppings/Garnish
- ¼ cup plain vegan yogurt I recommend this brand
- ¼ cup yellow cherry tomatoes halved
- 2 Tablespoons microgreens
- 1 teaspoon super seed blend includes chia, hemp, flax, buckwheat, millet
- 5 sugar snap peas blanched and split length wise
Instructions
- Add the cucumber, avocado, scallion, mint, basil, parsley, and water to a high-speed blender. Blend until completely smooth.
- Transfer the soup to an airtight container and refrigerate until ready to serve.
- Stir the soup well, since it may separate as it sits. Season with salt to taste.
- Optional: Divide between bowls. Add a dollop of vegan yogurt and swirl it with a spoon. Arrange the tomatoes, snap peas, and microgreens on top, then sprinkle with the seed blend for crunch.
Notes
Servings. One batch makes two large bowls or four small appetizer portions.
Start cold. Chill the cucumber and avocado before blending. The soup tastes best served cold.
Herbs. Swap in any fresh herbs you like, such as cilantro, dill, or chives.
Salt. Add it right before serving. This soup needs a healthy amount to bring out the flavors.
Make ahead. Best eaten the same day. Store in an airtight container in the fridge and stir before serving. The color may dull slightly.
Nutrition
Calories: 106kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 292mg | Fiber: 4g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 13.3mg | Calcium: 6mg | Iron: 0.6mg