π₯π₯ Cucumber Avocado Soup
Description: Cooling, quick, and easy, this Cucumber Avocado Soup is perfect for any occasion, whether it’s a refreshing lunch or a delightful addition to a bridal brunch. The creamy texture is courtesy of the avocado, providing richness without the need for dairy or excess fat.
Rating: ββββ (4/5)
Servings: 2
Nutritional Information (per serving):
- Calories: 126.2
- Fat: 7.7g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 9.8mg
- Carbohydrates: 15.4g
- Fiber: 4.9g
- Sugar: 5.4g
- Protein: 3g
Ingredients:
- 2 cucumbers
- 1/2 avocado
- 1 fresh lemon, juiced
- 1 tablespoon fresh dill
- 1 tablespoon cilantro
Instructions:
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Prepare Ingredients: Gather all the ingredients required for the recipe.
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Blend: In a food processor or blender, combine the cucumbers (peeled and chopped), half an avocado (peeled and pitted), freshly squeezed lemon juice, fresh dill, and cilantro.
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Blend Until Smooth: Blend all the ingredients until smooth and creamy.
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Chill: If desired, refrigerate the soup for about 30 minutes to allow the flavors to meld and to chill it further.
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Serve: Once chilled, ladle the soup into bowls and garnish with additional fresh herbs, a drizzle of olive oil, or a dollop of yogurt if desired.
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Enjoy: Serve this refreshing Cucumber Avocado Soup as a light lunch, a healthy snack, or as part of a vibrant brunch spread.
Tips:
- For added creaminess, you can add a dollop of Greek yogurt or coconut cream before serving.
- Customize the soup with your favorite herbs and spices, such as mint or parsley.
- To make it spicy, add a pinch of red pepper flakes or a dash of hot sauce.
- This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Whether you’re looking for a light meal option, a refreshing snack, or a vibrant addition to your brunch menu, this Cucumber Avocado Soup is sure to impress with its creamy texture and refreshing flavors!
