Left to right- peanut, pistachio, walnut milk, pecan milk, almond milk.

When I went to the farmer’s market this past week I got a bunch of really cheap produce, including a bunch of avocados from the “past prime” store. Of the bunch, there were quite a few that, frankly, needed to be used up pretty quickly (especially the ones that got smashed on the way home). While I absolutely love guacamole, with the insane heat I wanted something else, something cool and refreshing.
I love chilled soups on hot days, and I figured that my avocados would work perfectly with my (past prime and therefore super cheap) cucumbers in a blended chilled soup, so I came up with this recipe.
It was a hit. Very, very addicting. Everyone in my family loved it, and had many many bowls of it, and were disappointed when it was all finished. Best part of all- it was very easy to make.

Just note- the flavor tastes different when it’s chilled than when it is first made. Chilling is very important.

Best thing- since this recipe is very simple and with minimal ingredients, it is good for most diets, whether gluten free, Paleo, vegan, GAPS, etc….

Chilled Avocado Cucumber Soup Recipe- Vegan, Sugar Free, GAPS and Paleo Legal

Ingredients:
2 avocados
2 medium cucumbers (3 cups sliced)
4-5 cups water or broth
1 teaspoon garlic powder
1/2-1 tablespoon salt
1/3-1/2 cup lemon juice
1 tablespoon dried dill

Instructions:
1. Blend up the avocadoes and cucumbers with the water, garlic powder, dill, and the smaller amounts of salt and lemon juice.

2. Chill in the refrigerator for a few hours.

3. If needed, add more lemon juice and salt.

Enjoy!


What is your favorite thing to do with avocados? Are you a fan of chilled soup in hot weather? Does this look like a recipe you’d try?


Linking up to Allergy Free Wednesday.