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.
Equipment needed:

Your input will shape this website, so we are thanking you upfront for your comments and suggestions.
If you like what we do, share it. And, please, don't forget to subscribe.

© 2018 by Better Vegan. Website designed by Inoptia.com