Description
A refreshing, vibrant soup blending the coolness of cucumber with avocado’s richness. Lightly tangy and silky, this cold soup is perfect for warm days or as a revitalizing starter.
Ingredients
2 medium cucumbers, peeled and chopped
2 ripe avocados
1 cup coconut milk (or non-dairy milk of choice)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 clove garlic
1/2 tsp sea salt
1/4 tsp black pepper
4 cups cold water (adjust for desired consistency)
Instructions
Combine cucumbers and garlic in a blender
Add coconut milk, lime juice, cilantro, salt, and pepper
Blend until smooth
Gradually add water and puree until silky
Chill in refrigerator for at least 2 hours before serving
Serve cold, garnished with additional cilantro if desired
Notes
Use ripe, flesh-filled cucumbers for best flavor
Store in airtight container for up to 2 days
Add a splash of rice vinegar for extra brightness
For texture, top with toasted pumpkin seeds or diced cucumber