Chilled Vegan Cucumber Avocado Soup - Gluten Free & Keto
This chilled vegan cucumber avocado soup is a refreshing, healthy soup for the summer. Made with fresh mint & parsley! This cucumber avocado soup is vegan, gluten free & keto friendly!
Servings: 2 people
Calories: 106kcal
Ingredients
Soup Ingredients
- 1 whole english cucumber
- 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
- ½ avocado
- 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 all the ingredients for the soup in a high speed blender and blend together until you get a smooth consistency. Chill in the fridge in an airtight container until you're ready to serve. Give the soup a good stir before serving and adding your garnish.
- For optional toppings: Add a dollop of vegan plain yogurt and swirl around with a spoon. Arrange the tomatoes, microgreens, and blanched snap peas. Sprinkle on top the super seed blend for some crunch.
Notes
- This makes enough for two large bowls of soup or you can serve four small appetizer portions.
- I recommend consuming this soup the day of as all the ingredients are fresh, and it will taste best when consumed the same day.
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