Soups
Spicy Cucumber and Avocado Soup
Yield: about 6 cups
Spicy Cucumber and Avocado Soup
Yield: about 6 cups
This cold soup is a nice alternative to gazpacho when the days are too hot to turn on the stove. Best of all, it is ready in just minutes.
Nutritional information per serving (1 cup):Calories 202 (76% from fat)
carb. 11g
pro. 2g
fat 19g
sat. fat 12g
chol. 0mg
sod. 377mg calc. 21mg
fiber 4g
carb. 11g
pro. 2g
fat 19g
sat. fat 12g
chol. 0mg
sod. 377mg calc. 21mg
fiber 4g
Ingredients
- 2scallions, trimmed, white and light
- green parts, cut into 1-inch pieces
- 1jalapeño, seeded and cut into
- 1-inch pieces
- 2seedless cucumbers, peeled and cut
- into 1-inch pieces
- ½cup packed cilantro
- 2ripe avocados, pitted and quartered
- 2teaspoons grated lime zest
- 2teaspoons honey
- 1teaspoon fine sea salt
- 1can (13 ounces) coconut milk
- 3tablespoons fresh lime juice
- water, as needed
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. While the unit is running on High, drop the scallions and jalapeño through the feed tube and process until finely chopped.
- 2. Add the cucumbers, cilantro, avocados, zest, honey, and salt. Pulse to break up and then process on High until no large pieces remain. Add the coconut milk and lime juice and process on High until smooth. If a thinner consistency is desired, add water through the feed tube while processing.
- 3. Refrigerate to chill. Once sufficiently chilled, taste and adjust seasoning as desired.
