Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP)

Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP)


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
This recipe has no ratings just yet.

Light and refreshing, this AIP and low-FODMAP chilled soup is perfect for hot summer days. No cooking required!

By:

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.

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