Chilled Raw Avocado Cucumber Soup in Almond Cream

This recipe for raw avocado cucumber is a “savory” entry in our March Recipe Madness Contest, created and submitted by Mya Zeronis. To qualify, the recipe contains 8 core ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

This vegetable-packed avocado cucumber soup takes just minutes to make in your blender. Enjoy it immediately or fully chilled.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Chilled Raw Avocado Cucumber Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, vegetarian, and raw.

Chilled Raw Avocado Cucumber Soup in Almond Cream

 

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Prep time

10 mins

Total time

10 mins

 

Author: Mya Zeronis

Serves: 6

Ingredients

• 12 ounces (1 ½ cups) So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
• 6 ounces So Delicious Dairy Free Plain Cultured Almond Milk (yogurt)
• 2 medium cucumbers (unpeeled, if organic), 1-inch sliced
• ½ medium red onion, cut into chunks
• 3 cloves garlic
• 1 tablespoon cumin seeds
• ½ bunch cilantro
• 1 tablespoon oil (extra-virgin olive oil preferred)
• 2 ripe avocados, pits removed, quartered; peeled
• Salt, to taste
• Pepper, to taste

Instructions

1. Puree all ingredients in blender until smooth.
2. Taste and adjust seasoning.
3. Cover and chill in fridge for at least one hour.
4. To serve, pour into pre-chilled stoneware soup bowls.

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