Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 2 ripe avocados, pitted and peeled
- 1 cup vegetable broth (or water)
- Juice of 1 lime
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for garnish)
- Optional toppings: diced cucumber, avocado slices, or chili flakes
Instructions
- Prepare the Ingredients: Peel and chop cucumbers, pit and peel avocados, mince garlic, and chop cilantro.
- Blend the Base: Add cucumbers, avocados, lime juice, garlic, and cilantro to a blender. Blend until smooth.
- Add the Broth: Pour in vegetable broth and blend again until smooth. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 30 minutes. Garnish with olive oil and optional toppings before serving.
Notes
- Use ripe avocados for a creamier texture.
- Add apple cider vinegar for extra tanginess.
- Adjust consistency with more broth or water if needed.
- Garnish with chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg