Chilled Cucumber Soup

This Chilled Cucumber Soup is a refreshing and light appetizer, perfect for warm days. The combination of fresh cucumbers and herbs creates a vibrant dish that is both Paleo-friendly and satisfying.

Ingredients

• Cucumbers - 2 medium (about 400g)
• Avocado - 1 ripe
• Garlic - 1 clove, minced
• Fresh dill - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Coconut milk - 100ml
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Water - 200ml

Steps

1. Peel and chop the cucumbers, and place them in a blender.
2. Add the avocado, minced garlic, fresh dill, lemon juice, coconut milk, sea salt, black pepper, olive oil, and water to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
5. Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to chill.
6. Serve in bowls, garnished with extra dill or cucumber slices if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in hydration due to high water content of cucumbers.
• Avocado provides healthy fats and fiber, promoting heart health.

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