Mmmmm is all I can say. This Avocado Cucumber Soup is the perfect soup for St. Patricks Day!Vegan Soup: green, healthy, and satisfying!Click To Tweet
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Avocado Cucumber Soup
- 2 avocados
- Juice of 1 lemon
- 1 – 2 jalapenos
- 2 garlic cloves
- 1/4 cup cilantro
- 1 cucumber (peeled or unpeeled, your preference) I peeled an English cucumber
- 4 cups unsweetened coconut milk
- a good pinch or two of kosher salt.
- garnish with black pepper, radishes, corn, water chestnuts or Spicy Edamame
Combine all ingredients (minus the garnish) in a blender. Puree until very smooth (1-2 minutes in my Vitamix). It might take longer if you don’t have a high powered blender.
Taste and season with more salt if needed or extra jalapeno if it is not spicy enough.
You can eat room temperature, you can transfer to a pot over medium and warm through, or you can refrigerate until chilled, about 1 hour. I personally prefer it a little warm.
Ladle into bowls and top with black pepper, sliced radishes, corn, sliced water chestnuts, extra cilantro or anything else your heart desires! 😀 I haven’t tried this, but the thought just came to me, smoked salmon might be tasty on top of this soup.
UPDATE: I recently made this soup and topped it with my Spicy Edamame. That is my favorite topper to date! It was so tasty and the perfect accompaniment to the soup.
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