Light and refreshing, this AIP and low-FODMAP Chilled Cucumber, Basil, & Avocado soup is perfect for hot summer days. The slightly creamy texture from the avocado is a perfect balance with the cucumber, basil, and parsley. A big bonus is that no cooking is required — all you need is a handful of ingredients, a blender, and then just let it chill in the fridge for a couple of hours.
Also, who doesn’t love avocado and basil?
Ingredients for Chilled Cucumber, Basil & Avocado Soup:
- English Cucumber
- Basil
- Parsley
- Avocado (see recommendations)
- Scallions, green tops only
- 1 tbsp apple cider vinegar or lemon juice
- Sea salt
- Extra-virgin olive oil (topping, optional)
RECOMMENDATIONS
- For low-FODMAP, watch the portion size. The recipe call for 1/2 of an avocado — to keep it the recipe low-FODMAP, divide the portions into 4 servings. Alternatively, you can reduce the total avocado in the recipe to 1/4 with 2-3 individual servings.
- I enjoy topping the soup with some thin cucumber slices, basil, and a drizzle of extra-virgin olive oil.
- Store the soup in an air-tight container. The chilled soup is best enjoyed the day of but it also keeps in the fridge for up to 1-2 days.
Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP)
: 3-4
: 5 min
:
: 5 min
Light and refreshing, this AIP and low-FODMAP chilled soup is perfect for hot summer days. No cooking required!
Ingredients
- 1 English cucumber, peeled and chopped
- 1/2 cup basil
- 1 tbsp parsley, chopped
- 1/2 avocado
- 1 bunch scallions, chopped (green tops only)
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp sea salt
- 1/2 cup filtered water
Directions
- Step 1 Add all the ingredients to a high-speed blender. Blend until all ingredients are fully-combined and texture is smooth.
- Step 2 Adjust the amount of water based on your personal consistency preferences.
- Step 3 Chill in the fridge for 2-3 hours and serve. Top with thinly sliced cucumber, chopped basil, and a drizzle of extra-virgin olive oil if desired.
