Cucumber Avocado Soup

This soup is not for everyone.

On two, and only two specific occasions would I recommend this soup to anyone. (1) If you are so ridiculously in love with cucumber and avocado that you will try any cockamamie recipe that includes them or (2), you are cleansing and are pretty limited with what you can put into the old sandbag.

This soup is perfect for any occasion, allowing you’ve already met criteria number one above. And just because it’s a cold soup doesn’t mean you’re restricted to eating it during the warmer months—it’s 46 degrees out right now and I’m a happy camper.

My cucumber avocado soup—made with organic cucumber, avocado, plain Greek yogurt (or vegan alternative), lime juice, cilantro, jalapeno pepper, garlic and coconut oil—is light and delicately mousse-y. It has a shelf life of about 1 hour until it loses some of its volume and a layer of its flavor by going from cold to room temperature. But when eaten right away, it’s perfectly refreshing and wonderfully satisfying.

Followed by big bowl of just-peeled mango (I know it’s easier to buy it already peeled and cubed but peeling it yourself just before you are about to enjoy it lets you experience the mango’s natural texture better) for dessert, this is dinner made simpler.

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