Low Iodine Gluten Free Cucumber Avocado Soup
Total time45 min
Prep time15 min
Cook time0 min
4.9(16)
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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
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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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