Spicy Cucumber and Avocado Soup

Name: Spicy Cucumber and Avocado Soup
Yield: Yield: about 6 cups

Yield: about 6 cups

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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

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.

This recipe was prepared with

Everyone is looking for ways to make cream soups “healthy” and this recipe may have just done so. There is no milk or cream in this version of the old favorite, rather the potatoes blended with the broccoli create the creamy texture that everyone craves.