Fructose Free Gluten Free Cucumber Avocado Soup
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 1 ½ lb total), peeled, seeded, and roughly chopped
- 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
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 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
- 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.
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