Icy Cold Avocado and Cucumber Soup

Avocados are actually fruits, not vegetables. They are a great source of healthy fats and can provide a creamy texture to dishes like this soup.

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

Icy Cold Avocado and Cucumber Soup

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

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

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 200 gram Avocado
• 300 gram Cucumber
• 4 teaspoon Lime Juice
• 0.5 cup Fresh Mint Leaves
• 1 clove Garlic
• 2 cup Vegetable Stock
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. Peel and dice the avocado and cucumber.
2. In a blender, combine the avocado, cucumber, lime juice, mint leaves, garlic, vegetable stock, salt, and black pepper.
3. Blend until smooth and creamy.
4. Chill the soup in the refrigerator for at least 30 minutes.
5. Serve cold, garnished with additional mint leaves, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 7g3%

Sugars 2g

Protein 3g6%

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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.