Mold Detox Friendly Vegan Chilled Cucumber Avocado Soup
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), peeled, seeded, and roughly chopped
- 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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 1 small garlic clove, roughly chopped
- ½ tsp ground cumin
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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