About
This simple chilled soup is rich with creamy avocado, aromatic herbs, a hint of lemon and drizzled with olive oil and a sprinkle of dried chili flakes.
This makes a great summer soup served with keto breads.
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon cilantro
- 1 tablespoon parsley
- 1 medium – 4 1/8" long scallions
- 1 tablespoon olive oil
- ½ each avocado
- ½ medium cucumber
- ½ clove garlic
- ½ teaspoon hot chili pepper, dried, without seeds
- ½ cup water
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Peel and roughly dice the cucumber and roughly chop the scallion. Add to a food processor along with the avocado flesh, garlic, lemon juice, cilantro, parsley, salt and pepper. Blend well to combine.
- Add the water a little at a time, blending until smooth. Taste and adjust seasonings if required, adding more water for a thinner soup. Refrigerate for 30 minutes to chill.
- Divide between two serving bowls and drizzle each with a half tablespoon of olive oil and scatter over the dried chili flakes.
Nutrition Facts
- Servings: 2
- Calories: 132.3kcal/553.7kJ (per serving)
- Fat: 12.1g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 1.4g (per serving)
