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Chilled Cucumber & Avocado Soup

Serves 4

2 large English cucumbers, peeled and roughly chopped

2 ripe avocados, peeled and pitted

1/2 cup packed fresh mint leaves

1/4 cup fresh lime juice

½ - 1 cup plain unsweetened plant-based milk

1 -2 cloves garlic, chopped

Salt and pepper to taste

Optional garnishes: fresh mint sprigs, lime wedges, chopped red onion, crumbled feta cheese

  1. Combine the cucumbers, avocados, mint leaves, lime juice, ½ cup plant-based milk, garlic, salt, and pepper in a blender. Blend until smooth and creamy.

  2. Taste and adjust the seasonings as needed. You may want to add more coconut milk if the sup is too thick

  3. Pour the soup into a large bowl or airtight container. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

  4. Ladle the soup into bowls. Garnish with fresh mint sprigs, lime wedges, chopped red onion, or any other desired toppings.

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