Low Sodium Vegan Chilled Cucumber Avocado Soup

Total time45 min

Prep time15 min

Cook time0 min

Low Sodium Vegan Chilled Cucumber Avocado Soup

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Ingredients

4 servings

2 large english cucumbers (about 2 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 vegetable broth, cold
½ cup fresh cilantro leaves and tender stems
3 tbsp fresh lime juice (from about 2 limes)
1 small jalapeño, seeded and roughly chopped
1 small garlic clove, roughly chopped
½ tsp ground cumin
¾ tsp 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 black pepper

For serving

2 tbsp fresh mint leaves, roughly torn (optional)
1 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Add the cucumber, avocado, vegetable broth, cilantro, lime juice, jalapeño, garlic, cumin, salt, and black pepper to a blender.
2
Blend on high speed until completely smooth and no visible chunks remain, about 60–90 seconds. The soup should be pourable and uniformly pale green.

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