Refreshing, nourishing, and perfect for warm summer evenings, this cooling soup does not disappoint. If your cucumbers are unwaxed, use the skin to maximize the nutrition. Otherwise, go ahead and peel them; either option is great. The lime keeps the avocado from turning brown, but it’s best to enjoy this within 3–5 days while it’s fresh.
Add the cucumber, avocado, water, garlic, lime, apple cider vinegar, cumin and salt, cilantro, and jalapeno (if using) to your blender or food processor.
2
Blend until creamy.
3
Chill in the refrigerator for 1–2 hours.
Chef's Notes
Layer it up Add sliced tomatoes, chopped red peppers, chopped red onions, more cilantro or basil on top.
Add a dash of cayenne pepper if you like spice.
Pour on top of kale or spinach and use as a dressing instead of a cold soup.
Top with hemp or chia seeds.
Add your favorite leafy green, like kale or spinach, to make it even more nutritious.
Ingredients
1large cucumber (sliced)
1large avocado
½cupwater
1clove garlic
1medium lime (juiced)
1tspapple cider vinegar
1tspcumin
¼tspsalt (optional)
¼cupcilantro (optional)
1tbspjalapeno (finely chopped, optional)
Directions
1
Add the cucumber, avocado, water, garlic, lime, apple cider vinegar, cumin and salt, cilantro, and jalapeno (if using) to your blender or food processor.