Chilled Avocado and Cucumber Soup

073480_AvocadoSoup_02I love me a big ass salad. But sometimes, I need to switch things up. And one of the best ways to still get a TON of veggies into one meal without it being a big ol’ bowl of fresh greens is to make a soup. This Chilled Avocado and Cucumber Soup from Dave Asprey’s cookbook BULLETPROOF: The Cookbook; Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good is kind of the best soup ever.
It’s fresh. It’s raw. It’s creamy. It’s bright. It’s so darn refreshing. Guys, this Chilled Avocado and Cucumber Soup is just awesome. Try it!

Chilled Avocado and Cucumber Soup
Recipe type: Main
Cuisine: American
Serves: 2
I love this recipe because you can have it for lunch or dinner and it travels easily. Avocado is one of the best salad ingredients as a soup because it really holds up. It’s a great make-ahead lunch, even for entertaining.
  • 1 large cucumber, peeled and cut into chunks (about 2 cups)
  • 1 large avocado, pitted, peeled, and cut into chunks
  • 2 scallions, coarsely chopped
  • 1 tablespoon fresh dill, plus sprigs for serving
  • 1 teaspoon sea salt
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1⁄4 cup water
  • 1 or 2 tablespoons grass-fed full-fat yogurt (optional)
  1. In a blender, combine all the ingredients except the yogurt and blend until smooth.
  2. Add more water if you want to make the soup thinner. Adjust the seasoning. This soup is great to serve immediately but even better if you chill for at least 2 hours and up to 6 hours. Garnish with dill sprigs and, if desired, top each serving with a tablespoon of yogurt.
Reprinted from Bulletproof: The Cookbook by Dave Asprey. Copyright (c) 2015 by Dave Asprey. By permission of Rodale Books. Available wherever books are sold.

Have a little of this Chilled Avocado and Cucumber Soup and then warm up with a little of Dave’s bone broth. That’s pretty much like food heaven to us! Jenn

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