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.

Ingredients:

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

Instructions:

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.

Notes:

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.