Cold Avocado Cucumber Soup

Cold Avocado Cucumber Soup

Avocado Cucumber Soup is perfect for a hot summer day!


  • 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


  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 consitency
  3. If you 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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