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Wednesday, June 10, 2015

Chilled Avocado Cucumber Soup Recipe- Vegan, Sugar Free, GAPS and Paleo Legal

 photo IMG_0063_zpsx6ff1a1w.jpgWhen I went to the farmer's market this past week I got a bunch of really cheap produce, including a bunch of avocados from the "past prime" store. Of the bunch, there were quite a few that, frankly, needed to be used up pretty quickly (especially the ones that got smashed on the way home). While I absolutely love guacamole, with the insane heat I wanted something else, something cool and refreshing.
I love chilled soups on hot days, and I figured that my avocados would work perfectly with my (past prime and therefore super cheap) cucumbers in a blended chilled soup, so I came up with this recipe.
It was a hit. Very, very addicting. Everyone in my family loved it, and had many many bowls of it, and were disappointed when it was all finished. Best part of all- it was very easy to make.

Just note- the flavor tastes different when it's chilled than when it is first made. Chilling is very important.

Best thing- since this recipe is very simple and with minimal ingredients, it is good for most diets, whether gluten free, Paleo, vegan, GAPS, etc....

Chilled Avocado Cucumber Soup Recipe- Vegan, Sugar Free, GAPS and Paleo Legal

Ingredients:
2 avocados
2 medium cucumbers (3 cups sliced)
4-5 cups water or broth
1 teaspoon garlic powder
1/2-1 tablespoon salt
1/3-1/2 cup lemon juice
1 tablespoon dried dill

Instructions:
1. Blend up the avocadoes and cucumbers with the water, garlic powder, dill, and the smaller amounts of salt and lemon juice.

2. Chill in the refrigerator for a few hours.

3. If needed, add more lemon juice and salt.

Enjoy!

What is your favorite thing to do with avocados? Are you a fan of chilled soup in hot weather? Does this look like a recipe you'd try?

Linking up to Allergy Free Wednesday

2 comments:

  1. I'm so excited I found your site! I made this soup last night and it is a keeper!

    ReplyDelete
  2. Love the soup; got nothing but compliments from my guests. Used tomatoes from my bruschetta to garnish the soup and give it some color (for presentation). Some of my guests also asked to bring the soup out for the second course as they used the soup as a dip for lamb chops I served. Next will serve as dip as a dip as well (by using less liquid).
    Thank you for the recipe, it's definitely a keeper.

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