Creamy Cucumber Avocado Soup
This Cucumber Avocado Soup is packed with heart healthy fats, fiber, and nutrients. It's easy to make, gluten free, low carb, and dairy-free. It's a delicious way to get your daily dose of avocado!
Servings: 6 servings
Calories: 175kcal
Equipment
- Vitamix
Ingredients
- 3 medium Haas avocados peeled and pit removed
- 2 medium cucumbers peeled
- 1 cup loosely packed fresh cilantro leaves plus extra for garnish
- 1/4 red onion peeled
- Juice from 2 lemons
- 1/2 teaspoon sea salt or to taste
Instructions
- Peel and pit the avocado and chop into large chunks. Peel the cucumber and cut into large chunks. Remove thicker stems from cilantro and lightly chop. Peel the onion and cut into large chunks. Add all ingredients to the blender jar.
- Add lemon juice and salt to the blender jar. Blend until smooth. Taste and add additional salt if desired.
- Pour in to small glasses (~1/2 cup per serving) or bowls and place in to the refrigerator to chill for approximately 30 minutes. . Garnish with fresh cilantro, if desired, before serving.
Notes
Low FODMAP Option
- Reduce the avocados from 3 to 2 medium.
- Swap the red onion with green onions (dark green part only, no whites).
Ingredient Substitutions
- Cilantro can be substituted with any fresh herbs, i.e., basil, mint, parsley, or dill.
- Swap the lemon juice with lime juice or white balsamic vinegar if you like.
- Add a little heat by blending in chopped jalapeno.
Nutrition
Calories: 175kcal | Carbohydrates: 11g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 644mg | Fiber: 8g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg