Chilled Cucumber Avocado Soup

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Finally, a clean and refreshing paleo recipe for when it’s too hot to turn on the stove. The flavor is very clean so it goes with just about every meal. Savory steak? Yup. Sweet shrimp? Yup. Alone with a a few crunchy pieces of cucumber? YUP!

Just when you think my recipes can’t get easier… check this one out.

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Ingredients:

  • 3 avocados
  • 1 English cucumber
  • 1 can coconut milk
  • 1/2 cup vegetable broth
  • 4 sprigs cilantro
  • 1  tsp chopped spring onion (green part only)
  • 2 tsp lemon or lime juice
  • S&P to taste

Directions:

Peel and roughly chop the English cucumber. Be sure to use English cucumber because it has less seeds. Cut the avocados and scoop out the yummy flesh. Roughly chop the herbs and set them aside.

Add the veggies to a stove pot – but no need to turn the stove on! Use a hand blender to puree and slowly add the coconut milk and veggie broth to get a smooth and soup-like consistency. Add the herbs, s&p, and lemon or lime and blend more.

Let sit in fridge for an hour or until chilled. If you’re impatient you can eat it right away – it’s just as tasty!

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MANGIA!

10 thoughts on “Chilled Cucumber Avocado Soup

  1. Kiersten

    I have an english cucumber that I got in my CSA basket that I have no idea what to do with. May have to try this. I’m a big soup for breakfast fan since it’s such an easy way to get some bone broth in so I think this will be my “breakfast soup” next week. Thanks for sharing!

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