Chilled Avocado Soup


  • 1/2 avocado, deseeded and deskinned
  • 8 ounces (226.8 g) cucumber, washed and chopped
  • .5 ounce (15 g) ginger, peeled and roughly chopped
  • 1/2 cup (118 ml) cilantro/ coriander
  • 2 tablespoons (30 ml) lime juice
  • 1/2 cup (122 ml) canned coconut milk
  • 1 cup (225 ml) ice chips
  • salt to taste


Put all the ingredients into a blender, and blend until very smooth. Refrigerate at east one hour until cold. Add salt to taste. Buen provecho!

Base recipe yields two servings of 10.7 oz/ 303.3 g a piece.

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About This Recipe

This simple soup is nutrient packed and refreshing! And because this recipe is blended, its a great way to use up avocados that you have frozen (yes- you can freeze avocados before they go bad so you can use them in the future! Awesome, right?)! Buen provecho!

Recipe Macros per Serving

Protein: 2.8 gram(s)

Carbs: 12.6 gram(s)

Fiber: 4.5 gram(s)

Fat: 18.6 gram(s)

Calories: 177.9

Net Carbs: 8.1 gram(s)