Description
This easy Cucumber Avocado Cold Soup (which is vegan, oil-free, and gluten-free) is as yummy as it is pretty—thanks to the verdant shades and flavors of cucumber, avocados, green onions, citrus, and cilantro in the mix.
Ingredients
Scale
- 2 large English cucumbers, with peel, quartered
- 2 avocados, ripe, peeled, pitted, quartered
- 2 green onions, chopped into thirds
- 2 garlic cloves
- 2 tablespoons fresh cilantro
- ¼ jalapeno pepper
- ¼ cup fresh lime or lemon juice
- ½ cup water
- ½ cup plant-based milk, plain, unsweetened
- Pinch sea salt (optional)
- Pinch freshly ground black pepper
Instructions
- Place all items in a large blender and process on low until very smooth.
- Transfer to a covered container and chill well (2 hours) before serving.
- Makes 8 servings (3/4 cup each).
Notes
Try serving this soup in these clear glass mugs found here.
- Prep Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2 g
- Sodium: 8 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg