Chilled Cucumber Avocado Soup

Why This Is Strictly Keto

This soup is nothing but blended vegetables and healthy fat — cucumber, avocado, jalapeño, garlic and herbs, brightened with vinegar and thinned with water. There is no cream, roux or starch anywhere near it, and no cooking is even required.

Ingredients

• 2 medium cucumbers, peeled, seeded and chopped
• 1 1/2 avocados, chopped
• 1 jalapeño, seeded and chopped
• 1/3 cup fresh cilantro leaves
• 1/4 cup apple cider vinegar
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1–1 1/2 cups cold water

Instructions

1. Blend the base: Combine the cucumber, avocado, jalapeño, cilantro, vinegar, garlic, salt and pepper in a blender or food processor. Process until smooth.

2. Thin to consistency: Add 1 cup of water and blend, adding more water gradually until the soup reaches a smooth, pourable consistency.

3. Adjust seasoning: Taste and adjust salt, pepper or vinegar as needed.

4. Chill: Refrigerate at least 30 minutes before serving so the soup is properly cold.

Nutritional Info (per serving, approximate)

Tips

• Seed the cucumber to keep the soup from turning watery.
• A drizzle of olive oil and extra cilantro make a nice garnish just before serving.
• Keeps well covered in the fridge for up to 2 days; the color dulls slightly but the flavor holds.