2 large cucumbers, peeled and chopped
1 ripe avocado, pitted and peeled
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 small garlic clove, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Optional toppings: diced cucumbers, chopped fresh herbs, lime wedges
In a blender or food processor, combine the chopped cucumbers, avocado, Greek yogurt, lime juice, cilantro, mint, garlic, salt, and black pepper. Blend until smooth and creamy.
Taste the soup and adjust the seasonings if needed, adding more salt or lime juice according to your preference.
Transfer the soup to a covered container and refrigerate for at least 1-2 hours to allow the flavors to meld and the soup to chill.
Before serving, give the soup a good stir. If desired, garnish with diced cucumbers, chopped fresh herbs (such as cilantro or mint), and a squeeze of fresh lime juice.
Serve the chilled cucumber avocado soup in bowls or glasses and enjoy its refreshing goodness.
Note: This soup can be prepared in advance and stored in the refrigerator for up to 2 days. It's a perfect light and cooling dish for hot summer days, and you can adjust the consistency by adding more yogurt or lime juice to suit your preference.
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