Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup

Light and refreshing soup, perfect for a warm Spring or Summer day!
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 15 minutes
Servings: 6
Calories: 351kcal
Author: The Foodie Eats

Ingredients

  • 2 cucumbers peeled, seeded, chopped
  • 3 avocados chopped
  • 2 tsp. Thai green curry paste
  • 1 lime zest, juice
  • 1/4 tsp. cayenne pepper
  • 13 oz. unsweetened coconut milk
  • 2 tsp. salt
  • 1/3 cup toasted unsweetened coconut flakes for garnish
  • cilantro for garnish

Instructions

  • In a blender - purée cucumbers.
  • Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  • Add coconut milk and process until smooth.
  • Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  • Serve soup garnished with toasted coconut and cilantro. Enjoy!

Nutrition

Calories: 351kcal | Carbohydrates: 16g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Sodium: 657mg | Potassium: 822mg | Fiber: 9g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 18.4mg | Calcium: 42mg | Iron: 2.1mg
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