Go Back
–+ servings

chilled avocado cucumber soup

Patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course dinner, Lunch, sides
Servings 2 cups

Ingredients
  

  • 1 whole ripe avocado seed and skin removed
  • 1 1/2 english cucumber peeled
  • 1 garlic clove
  • 2 scallions white and pale green parts only
  • 1 handful fresh cilantro
  • juice 1/2 lemon & zest for garnish
  • 1 cup water 
  • salt & pepper to taste        
  •  GARNISH    
  • 1/3 cup pepitas pumpkin seeds, lightly toasted 
  • 1/4 cup cherry tomatoes halved
  • microgreens 
  • lemon zest
  •                                                                                            

Instructions
 

  • BLEND. Add all ingredients to a high speed blender, only using 1/2 the water. Gradually add the remaining water until you reach your desired consistency. The soup should be creamy. Taste and adjust seasonings to your liking.
  • CHILL. Refrigerate for a minimum of 30 minutes.
  • GARNISH. While your soup is chilling. Lightly toast your pipitas in a small pan, slice your cherry tomatoes, and zest your lemon. 
  • SERVE. Divide the soup into two bowls, garnish with pipitas, tomatoes, micro-greens, and zest. 

ENJOY!

    Tried this recipe?Let us know how it was!