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.
- 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
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!
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