Cold avocado cucumber soup recipe

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  • Yield: 2 Servings
  • Total Time: 15 Minutes


  • 2 large cucumbers
  • 1 avocado, halved
  • ¾ cup filtered water
  • ¼ cup extra virgin olive oil, plus more for garnish
  • 2 tablespoons fresh mint, plus more for garnish
  • 1-inch piece of raw ginger, minced
  • 1 clove garlic
  • ½ lemon, juiced
  • ½ tablespoon apple-cider vinegar
  • ½ teaspoon sea salt
How to Make It
  1. Place all of the ingredients except half of the avocado and a sprig of mint in a high-powered blender and blend on high until thoroughly mixed. Serve immediately topped with avocado slices, a sprig of mint and a drizzle of olive oil.

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