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Chilled Avocado Soup

Avocado lovers will love this cool, creamy blended soup. It's also one of the easiest recipes around – no cooking required! It's best when it's had at least six hours to chill so the flavors can blend and deepen. Makes a great make-ahead lunch. 
Course Soup
Chill Time 6 hours
Total Time 15 minutes
Servings 8
Calories 150kcal

Ingredients

  • 3 medium-large cucumbers, chopped
  • 2 avocados, pitted
  • 1 can coconut milk, unsweetened, full-fat
  • 1/2 cup coconut milk, unsweetened, diluted
  • 1 lime, juiced and zested
  • 1 lemon, zested
  • 3 garlic cloves, peeled
  • ¼ tsp. kosher salt
  • Pinch white pepper, ground

Instructions

  • Add all ingredients in blender and puree until smooth. (We like Vitamix blenders, but an immersion blender works too.) 
  • Taste and make sure the seasoning is right on point.
  • Pour into a sealable container; seal tightly and chill in a refrigerator for at least 6 hours so the flavors can develop.
  • Top with toasted cashews if desired. Enjoy!

Notes

Nutrition Information: Provides antioxidants (vitamin C & vitamin E), heart and brain healthy monounsaturated fat, potassium and dietary fiber. Gluten-free, dairy free, nut free.
  • Calories: 150
  • Fat: 12 g
  • Protein: 3 g
  • Carbohydrates: 8 g
  • Fiber: 4 g
  • Added Sugar: 0 g
  • Sodium: 85 mg