Chilled Avocado & Cucumber Soup

Chilled Avocado & Cucumber Soup


by: KrazyKiwi

This delicious chilled avocado and cucumber soup recipe is refreshing, light and full of nutrition. It makes the perfect lunch or starter and is super easy to prepare, so is great for when you’re short on time.


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serves: 3

360 g cucumber

3 avocados

4 spring onions

150 ml vegetable broth

100 ml soy milk

1 Juice from lemon

1 clove garlic

Greek yoghurt and fresh parsley to serve

Nutrition Facts
Chilled Avocado & Cucumber Soup

Servings Per Recipe: 3

Amount per Serving

Calories: 35

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 205.1 mg
  • Total Carbs: 5.5 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 2.7 g
  • Protein: 2.1 g

how is this calculated?

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Chilled Avocado & Cucumber Soup 1.   Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.

2.  Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.

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