About
This deliciously creamy avocado soup is packed with flavor and healthy fats.
Ready in a matter of minutes, this soup requires no cooking, just a little time to chill in the fridge before serving.
Perfect for a summer lunch or dinner!
Ingredients
- 2 avocado, California (black skin) avocado
- 2 clove garlic
- 2 medium (4-1/8 in. long) scallions
- ½ large (8-1/4 in. long) cucumber
- ½ cup vegetable stock pot by knorr
- ⅓ cup cilantro
- ⅓ cup coconut milk
- 1 lime yields lime juice raw
- 0.2 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon cilantro
Instructions
- Prepare ½ a cup of vegetable stock and leave to cool to room temperature.
- Dice the cucumber and avocado into large chunks and add to a blender with the garlic, chilled stock, coconut milk, 1/3 cup of cilantro, cucumber, lime juice plus 1/2 it's zest.
- Blend all ingredients until completely smooth. Season to taste and blend again, adding extra stock or water if you prefer a thinner soup. Transfer to a large bowl and refrigerate for 20-30 minutes until chilled.
- To serve, slice the scallions and scatter over the soup along with the remaining cilantro.
- Optionally, drizzle with extra coconut milk to serve.
Nutrition Facts
- Servings: 3
- Calories: 226.3kcal (per serving)
- Fat: 20.0g (per serving)
- Carbs: 13.2g (per serving)
- Protein: 3.3g (per serving)
