Chilled Avocado and Cucumber Soup

a creamy bowl of green soup
This content originally appeared on 
tasteforlife.com
Prep Time:
10 minutes, plus 2 hours chill time
Yield:
Serves 4

Ingredients

  • 1 1⁄2 cups plain kefir
  • 2 avocados, peeled, pitted, and sliced
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 Tbsp lemon juice
  • 1 garlic clove, chopped
  • Salt to taste

Equipment

  • High-Speed Blender

Directions

  1. In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
  2. Chill soup in the refrigerator for at least 2 hours. Serve chilled.

Notes

  • This recipe makes a soup that is thick and creamy. If you prefer a thinner consistency, add a small amount of water when blending.

Nutrition Info

242 Calories, 6 g Protein, 19 g Carbohydrates, 8 g Fiber, 18 g Total fat (4 g sat), 343 mg Sodium, ★★★ Vitamin K, ★★ Vitamin B2 (riboflavin), B6, C, Folate, Phosphorus, ★ Vitamin B1 (thiamine), B3 (niacin), B12, E, Calcium, Magnesium, Potassium, Zinc