Cold Avocado Cucumber Soup

Cold Avocado Cucumber Soup

Avocado Cucumber Soup is perfect for a hot summer day! Avocados are a fruit and are packed full of nutrients. They actually contain more potassium than bananas and are loaded with heart healthy monosaturated fatty acids. Loaded with fibre these amazing fruits can help to lower your cholesterol and triglyceride levels.

Check out the amazing nutrients in a single 3.5 ounce avocado

  • Vitamin K: 26% of the daily value (DV)
  • Folate: 20% of the DV
  • Vitamin C: 17% of the DV
  • Potassium: 14% of the DV
  • Vitamin B5: 14% of the DV
  • Vitamin B6: 13% of the DV
  • Vitamin E: 10% of the DV
  • It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).

At only 160 calories, 2 grams of protein and 15 grams of healthy fats, they make a great snack. And yes they do contain 9 grams of carbs but 7 of those are fibre so making it a low carb food for all you Keto lovers out there.

I love avocados all on their own with a little sea salt on top, or I like to stuff them. Check out my Stuffed Avocado Recipes. I also love to make avocado pudding for my breakfast, and this delicious cold avocado cucumber soup on a hot day is perfect. Try it and let me know what you think.

Ingredients

  • 2 English cucumbers
  • 2 avocados
  • 2 green onions
  • 1/2 cup fresh basil
  • 1/4 cup fresh mint
  • 1/4 cup raw cashews
  • pinch sea salt
  • 2 cups water
  • juice of 1 lime

Directions

  1. Soak cashews in water for a few hours. Rinse and drain
  2. In a high speed blender mix all ingredients together, adding water slowly until desired consistency
  3. If the cucumber, avocado and herbs have been in the fridge your soup will be cold, otherwise cover soup and chill in the fridge for an hour
  4. This soup does not store well as the avocado will start to turn the soup a brownish green color if stored overnight.

Original Recipe by Shirley Plant

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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