Cucumber Avocado Soup

Cucumber Avocado Soup is a great way to stay hydrated during hot summer days due to its high water content from cucumbers.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Cucumber Avocado Soup

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

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

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 cup Cucumber
• 1 medium Avocado
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• ¹⁄₂ cup Greek yogurt
• 1 clove Garlic
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Peel and chop the cucumber.
2. Cut the avocado in half, remove the pit, and scoop out the flesh.
3. In a blender, combine the cucumber, avocado, lime juice, cilantro, Greek yogurt, garlic, salt, and black pepper.
4. Blend until smooth and creamy.
5. Transfer the soup to a bowl and refrigerate for at least 30 minutes.
6. Serve chilled and garnish with additional cilantro, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 9g3%

Sugars 3g

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.