Chilled Cucumber Avocado Soup

Finally, a clean and refreshing paleo recipe for when it’s too hot to turn on the stove. This is autoimmune friendly, raw, vegan, dairy free, gluten free, just all around awesome and healty.
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:46 g
Carbohydrates:9 g
Protein:4 g
Calculated per serving.

Serves: 3

Serves: 3decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel and roughly chop the English cucumber. Be sure to use English cucumber because it has less seeds. Cut the avocados and scoop out the yummy flesh. Roughly chop the herbs and set them aside.
  2. Add the veggies to a bowl or pot. Use a hand blender to puree and slowly add the coconut milk and veggie broth to get a smooth and soup-like consistency. Add the herbs, s&p, and lemon or lime and blend more.
  3. Let sit in fridge for an hour or until chilled. If you're impatient you can eat it right away - it's just as tasty!
  4. Top with avocado, lime, cilantro, and/or cucumber

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  1. May Gretel
    June 8, 2020

    I served this recipe, as is, to a total of 6 people and had leftovers. It filled my blender 3/4 way. The leftover soup is turning brown, though, because of the avocados. I was disappointed overall at the bland flavor. Maybe because I was confused about what a “sprig of cilantro” means. If it means stem, then that would be quite a lot of cilantro. If it means the little groupings of leaves, which is how I took it, then that isn’t very much. I would prefer an actual measurement. Same with the “pinch of lime”. Usually we measure pinches of powdered or ground spices, not fruit. I used half a lime’s juice plus scraped all of the half-lime’s peel. This soup needed more of a punch. I’m thinking about adding fresh ginger and/or red pepper flakes if I make it again. Also more lime.

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