Avocado & Cucumber Soup


  • 2 ripe avocados, peeled, diced
  • 1 cucumber, peeled, seeded and diced
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 green onions, sliced
  • 1 clove garlic, sliced
  • 2 tbsp cilantro leaves
  • 1 tsp ground cumin
  • 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
  • Pinch salt and pepper
  • 2 tbsp olive oil

Guaranteed to wow: a robust, sensational soup that happens to be good for you.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
  2. Spoon into a blender in batches; pulse each batch until smooth.
  3. Chill soup for 30 minutes to one hour.
  4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

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