Chilled Avocado & Cucumber Soup


  1. Cucumber: Slice the cucumber in half lengthwise, cut the halves in half lengthwise, and chop the cucumber slices into ½ inch pieces.

  2. Avocado: Slice the avocado in half lengthwise, remove the seed and using a large spoon scoop the avocado flesh from the skin.

  3. Blend: Add the cucumber, avocado, garlic, cumin or dill, lemon, and salt to the cup of your blender or food processor. Blend until creamy.

  4. Enjoy chilled or at room temperature.

  5. Serve garnished with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies will make a nice garnish and taste well with this dish while also adding some texture.

  6. This is 2 small servings or one large serving.

2 Servings

  • ½ cup water

  • 1 medium avocado

  • 1 large cucumber (regular or english), with or without the skin

  • 1 teaspoon cumin or ½ teaspoon dill*

  • 1 clove garlic

  • ½ squeezed lemon

  • dash of mineral salt