Chilled Cucumber Avocado Soup

Serve with a side salad topped with beans or lentils for a completely satisfying, nutritious meal.

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This deliciously hydrating—not to mention filling—no-cook soup is packed with healthy monounsaturated fats, thanks to the large serving of avocados.

Nutrition (per serving)

Calories: 77; total fat: 6g; protein: 2g; carbohydrates: 7g

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian, author of Plant-Powered for Life.

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Prep time

130 min.

  • 2 large English cucumbers, with peel, coarsely chopped
  • 2 avocados, ripe, peeled, pitted
  • 2 green onions, coarsely chopped
  • 2 garlic cloves
  • 2 Tbsp fresh cilantro
  • 1/4 jalapeño pepper
  • 1/4 cup fresh lime juice
  • 1/2 cup water
  • 1/2 cup milk (preferably plant-based like almond, hemp, or rice)
  • Pinch sea salt (optional)
  • Pinch freshly ground black pepper

Place all items in a large blender, and process on low until very smooth.

Transfer to a covered container, and chill well (2 hours) before serving.