Avocado & Cucumber Soup

Avocados are technically fruits, not vegetables, and are known for their creamy texture and high healthy fat content.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Avocado & Cucumber Soup

Cooking Method: Blending Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 200 gram Avocado
• 300 gram Cucumber
• 2 teaspoon Lemon Juice
• 10 gram Fresh Dill
• 1 unit Garlic Clove
• 1 cup Vegetable Broth
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Peel and dice the cucumber and avocado.
2. In a blender, combine the cucumber, avocado, lemon juice, fresh dill, garlic clove, vegetable broth, olive oil, salt, and black pepper.
3. Blend until smooth and creamy.
4. Transfer the soup to a bowl and refrigerate for 30 minutes to allow the flavors to meld.
5. Serve chilled and garnish with additional dill, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 8g3%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.