Spicy Cucumber and Avocado Soup
Delight your senses with this creamy, fresh cold soup. A hint of spice comes through from the Serrano pepper but doesn't overwhelm. Wow your guests and serve as a first-course for your next late summer dinner party. Your guests will think you spent hours when it only takes 15 minutes to whip this up.
Coconut milk is a good source of several vitamins and minerals such as folate and vitamin C, as well as magnesium, copper selenium, manganese and potassium. The fat in coconut milk is of the medium-chain variety (MCT) which is not absorbed in the digestive tract, but goes directly to the liver for energy production and thus is less likely to be stored as fat.
Prep time: 15 minutes
Total time: 15 minutes
Makes 4, 1 cup servings
Gluten-free, dairy-free, soy-free, egg-free and no processed sugar.
1 chilled English cucumber, peeled and chopped
1 Haas avocado, skinned
1 Serrano pepper, seeded and chopped
1 can full-fat coconut milk
½ t salt
¼ cup fresh lime juice
1 T cilantro leaves
Optional garnish ideas:
Fresh cilantro leaves
1. Add all ingredients into a high-speed blender.
2. Blend on high for about 30 seconds or until the soup has a smooth and creamy texture.
3. Scoop into bowls and top with a grind of fresh black pepper and cilantro leaves or micro greens.
4. Serve immediately or keep chilled for up to 2 hours.