Low Sodium Gluten Free Cucumber Avocado Soup

Total time45 min

Prep time15 min

Cook time0 min

Low Sodium Gluten Free Cucumber Avocado Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 large english cucumbers (about 1 ½ lb total), peeled, seeded, and roughly chopped
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all
2 ripe avocados, pitted and scooped
1 cup plain whole-milk yogurt
½ cup cold water
3 tbsp fresh lime juice (from about 2 limes)
1 small jalapeño, seeded and roughly chopped
1 small garlic clove, roughly chopped
¼ cup fresh cilantro leaves and tender stems
2 tbsp extra-virgin olive oil
¾ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper

For serving

¼ cup thinly sliced cucumber, for serving (optional)
1–2 tbsp extra-virgin olive oil, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Combine the chopped cucumber, avocado, yogurt, cold water, lime juice, jalapeño, garlic, cilantro, olive oil, salt, and black pepper in a blender.
2
Blend on high speed until completely smooth and no visible chunks remain, about 60–90 seconds. Scrape down the sides once halfway through if needed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!