Vegan Raw Oil-Free Chilled Avocado-Cucumber Soup
Source: Better Vegan  Category: Vegan Soups & Stews 
Prep Time: 10 min  Cook Time: 1 min  Chill Time: 30 min  Total Time: 41 min  Serves 4
About this recipe
The smooth texture of avocado gives this chilled soup a thick consistency, making adding sour cream or yogurt unnecessary. Avocado contains a good amount of healthy fats, and combining it with refreshing cucumber and lemon zest makes it a perfect dish for hot summer days.
1 English cucumber, peeled, seeded and diced (1/4 cup reserved for garnish)
1 small avocado or 1/2 of a big one or 1/4 of a huge one, pitted, peeled and diced (1/4 cup reserved for garnish)
1/2 tsp freshly grated lemon zest
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
1 scallion, white and pale-green parts only, coarsely chopped (about 2 Tbs.)
1 jalapeno, seeded and coarsely chopped (optional)
1 cup cold filtered water (you may need more if the soup is too thick)
1 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
1/4 tsp. freshly ground black pepper
1 Tbs. fresh lemon juice
Put all ingredients (except the ones reserved for garnish) in a blender and blend until smooth. If the soup is too thick, add a little bit more water until the desired consistency is achieved. Refrigerate for at least 30 minutes. Serve in a small bowl garnished with cucumber, avocado and cilantro.
For best result give the soup enough time to chill. 30 minutes is minimum, longer is better.
Store in air-tight container in a fridge. The surface may oxidize the next day, turning to brown color. Carefully remove the brown layer with a spoon and mix well.
Equipment needed:

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