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Chilled Avocado and Cucumber Soup

| November 2, 2014 Comment

Chilled Avocado and Cucumber Soup – Creamy avocado and refreshing cucumber come together to make this quick and effortless meal in only moments, for the perfect summertime supper or light side.

This is a quick and easy vegetarian and vegan soup. You can use ginger instead of garlic for a no-garlic version.

Servings: 4-6

Cooking Time: 10 minutes


  • 6 ripe avocados, deseeded and removed from peel
  • 2 seedless cucumbers, deseeded and cut into cubes
  • 1 cup vegetable stock (or water)
  • 2 cups sweet almond milk
  • 2 garlic cloves (optional)
  • Black pepper powder to taste
  • Salt to taste
  • 1 tsp olive oil
  • 1-2 tsp lime juice


  1. In a blender, blend all the ingredients, except for olive oil and pepper, into a smooth consistency.
  2. Add pepper to taste.
  3. Add a dash of olive oil and lime juice.
  4. Chill and serve the chilled avocado and cucumber soup.

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Category: Fusion Cooking, Vegan Videos, Vegetarian, Videos

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