Creamy Cucumber and Avocado Soup

Creamy Cucumber & Avocado Soup from She Well

I’m sad to say it, but the final days of August are here. Even though summer doesn’t technically end for a few more weeks, I always associate the beginning of September as the start of fall. While I am looking forward to autumn (and all the cozy things that come with it), I am definitely sad to see August go. Between traveling and working and spending time with Adam, this summer has been nothing short of incredible.

With the intent to squeeze out all that is left in the final days of summer, I have been fully taking advantage of my beloved seasonal fruits and vegetables. In fact, in the past week I have spent countless hours cooking up some of the most quintessential summer recipes like: Heirloom & Hummus Crostini, Summer Baked Blackberries & Peaches and Creamy Cucumber & Avocado Soup. 

Out of all of these recipes I would definitely have to say that the Creamy Cucumber & Avocado Soup is my favorite. Packed with hydrating cucumbers, creamy avocado, refreshing lemon juice, tangy scallions and hints of basil, this recipe is sure to leave you glowing. Better yet, it can be made in a blender and only takes 5 minutes or so to prepare. Happy slurping :) 

Creamy Cucumber & Avocado Soup from She Well

Creamy Cucumber & Avocado Soup 

Serves 2
Time: 5 Minutes

     4 cups of peeled cucumbers, chopped (about 4 cucumbers)
     2 chopped scallions, white parts included
     1 avocado, peeled and pitted
     1/2 clove of garlic (the smaller the better) 
     Juice of one lemon (2 tablespoons lemon juice)
     1/4 teaspoon Himalayan salt
     1/4 cup chopped basil, loosely packed

1. Place all of the ingredients into a high-speed blender (starting the chopped cucumbers) and blend until creamy.

2. Allow the flavors to blend by placing the soup in the refrigerator for 1-2 hours. Top with organic sprouts and drizzled olive oil. Serve cool. 

Nutrition Facts (per serving) 
176 Calories, 14g fat, 13g carbs, 8g fiber, 4g sugar, 3g protein