Avocado Cucumber Soup
This refreshing chilled soup blends creamy avocado, cooling cucumber, and protein-rich green peas for a light yet satisfying meal. Irish moss gel adds a silky texture and a boost of minerals, making this the perfect raw vegan soup for hot days.
Equipment
- Blender
- Fridge
Ingredients
- ½ ripe avocado
- 1 cup green peas fresh or thawed from frozen
- 1 cucumber peeled
- ½ cup coconut water or light coconut milk for richness
- 2 tbsp Irish moss gel
- Juice of ½ lime
- Pinch of sea salt
- 1 tbsp coconut yogurt
- Mint leaves optional
- Lime wedges optional
Instructions
- Add all ingredients to a blender.
- Blend until completely smooth and creamy. Add a splash more coconut water if needed to adjust consistency.
- Chill for 15–20 minutes before serving.
- Pour into a bowl, garnish as desired, and enjoy.
Notes
This soup is perfect for summer meal prep or light lunches. The Irish moss adds thickness and gut-friendly fiber without altering the flavor. If you're not using coconut water, light coconut milk adds a touch of richness. For an extra refreshing touch, chill your serving bowl beforehand.