If the idea of eating a cold avocado soup doesn’t appeal to you, let us (quickly) change your mind.
With just a handful of fresh summer ingredients along with your trusty blender, you can enjoy this nutrient-dense and refreshing avocado soup during the hottest days of summer. Bonus: Filled with cooling ingredients and a lack of allergens, this soup will fit the bill for most dietary restrictions including your paleo and vegan friends.
Cold soup? Yes, we swear it’s totally delicious and a great way to load up on refreshing vegetables in hot summer months. Ample hydration is found in the water-rich cucumber, which also boasts a dose of vitamin C to reduce swelling and puffiness.
All About That Avo
Avocado, of course, is not just a fruit to be smashed upon toast or limed up for a guac fix. It’s so versatile you can find it in chocolate fudge popsicles, fresh salsas, goddess dip for roasted veggies, baked with eggs, kale salads, and so much more.
They’re not only inexpensive, (The EWG ranks conventional avocados #1 on their Clean 15 list – so no need to buy organic) but avocados are a total superfood that support your whole body.
Just one avocado boasts 4 grams of protein, 20-mg vitamin C, 24-mg calcium, 58-mg magnesium, 975-mg potassium, and 163-mcg of folate, the later of which is necessary for healthy pregnancies. In fact, a recent study published in the journal Nutrients found that avocado consumption is supportive for pregnant women, as well as a fertility-booster. The study concludes, “avocados offer a range of beneficial nutrients that can make a substantial contribution to a nutrient-rich diet when offered as a staple food for the periconceptional period, as well as during pregnancy and lactation.”
Along with supporting mamas-to be, those who eat avocados on the reg have improved blood lipid levels thanks to avocado’s ability to lower (bad) LDL-cholesterol and triglycerides and raise (good) HDL-cholesterol levels. This may be due to all the potassium, fiber, and healthy monounsaturated and polyunsaturated fatty acids, along with a wide range of antioxidants found within avocados.
In fact, avocados are one of very few foods that contain significant levels of antioxidants vitamins C and E. Vitamin C helps to recycle vitamin E in the body and maintain antioxidant protection that potentially slows the rate of LDL-cholesterol oxidation.
With so many creamy and cooling ingredients, this refreshing soup is sure to keep you hydrated while providing antioxidant support all summer long. Where’s our spoon?
Zingy Avocado and Cucumber Soup
Serves 4 as an appetizer or 2 as a main
1 avocado, pitted
1 large cucumber
2 stems fresh dill
Juice of 2 limes
¼ tsp sriracha + more to taste
¼ tsp sea salt
½ cup cold water
1-cup coconut milk (refrigerated milk, not canned)
To garnish: chopped heirloom tomatoes, dill, and freshly ground pepper
- Simply place all ingredients in a blender and blend on highest speed until smooth and creamy.
- Taste and season with more sriracha or sea salt if necessary.
- Serve immediately garnished with chopped cherry tomatoes, a sprig of dill, and fresh cracked pepper, or cover and let chill in the refrigerator.
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Photos by Kate Gavlick
Recipe Adapted from Green Kitchen Stories