Cold Cucumber Avocado Soup

See the full recipe from Pickles & Honey

  • 1 pound organic cucumbers, roughly chopped
  • 2 small avocados, peeled and pitted
  • 1 cup cold, filtered water
  • ½ cup full-fat coconut milk
  • ¼ cup fresh lemon juice
  • small handful fresh dill, chopped
  • small handful fresh chives, chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • extra virgin olive oil
  • fresh dill and chives, chopped
  • roasted, lightly salted sunflower seeds

Place all of the ingredients, except those reserved for serving, into the blender and blend on high until smooth (about 1 minute). Taste the soup and add more salt and/or pepper if you like. Transfer the soup to a large container and chill in the fridge for 1 hour before serving. Serve with a swirl of extra virgin olive oil, a sprinkle of chopped dill and chives, and a few roasted sunflower seeds for crunch.

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