Recipe

Cucumber Avocado Soup

Kelli

Looking for recipes to make when it’s too hot to cook? This quick and easy cucumber-avocado soup is the answer! Light and creamy with hints of jalapeño and mint, this blended soup is a perfect hot weather dish.

Cucumber Avocado Soup

  • 1 extra large or 3 small cucumbers (I used 3 Persian cukes)
  • 1 medium avocado
  • 1/3 cup cilantro, roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 1/2 cup raw cashews (soak for 20 minutes first if you’re not using a high-powered blender)
  • zest and juice of 1 medium lemon
  • 3 mint leaves (mine were each about 1 inch long)
  • about 1 cup water (more or less to get the consistency you want)

Place all ingredients into your blender, blend until creamy and enjoy!

Makes about 4 servings.

Published by Kelli

Come visit kellisvegankitchen.com for recipes and tips to be healthier and happier with delicious plant-based foods

1 thought on “Cucumber Avocado Soup”

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