Cold Cucumber Soup
This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready in just 15 minutes!
Nutrition Facts
Ingredients
Instructions
Coarsely dice the cucumber, shallot, and cilantro leaves.
Add to a blender, along with the avocado flesh and lightly crushed garlic clove.
Add the olive oil, 3 Tbsp lemon juice, 2 Tbsp water, salt, and pepper.
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Continue Reading at Mypureplants →Chef's Notes
Top tips to make a delicious soup
You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial.
Serve after chilled! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 3 days. It is raw food, it can get spoiled fast.
Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.
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