Chilled Cucumber Avocado Soup

 https://foodrevolution.org/recipes/chilled-cucumber-avocado-soup/

Refreshing, nourishing, and perfect for warm summer evenings, this cooling soup does not disappoint. If your cucumbers are unwaxed, use the skin to maximize the nutrition. Otherwise, go ahead and peel them; either option is great. The lime keeps the avocado from turning brown, but it’s best to enjoy this within 3–5 days while it’s fresh.

Makes 2 servings; takes only ~10 minutes.  ?can be thick enough to be a dip?

Ingredients

 1 large cucumber (sliced)

 1 large avocado

 ½ cup water

 1 clove garlic

 1 medium lime (juiced) (1-2 Tbsp)

 1 tsp apple cider vinegar

 1 tsp cumin (half cumin, half coriander)

 ¼ tsp salt (optional)

 ¼ cup cilantro (optional). (Changed to dill and mint)

 1 tbsp jalapeno (finely chopped, optional). (Few pinches dried jalapeño)

Directions

1

Add the cucumber, avocado, water, garlic, lime, apple cider vinegar, cumin and salt, cilantro, and jalapeno (if using) to your blender or food processor.

2

Blend until creamy.

3

Chill in the refrigerator for 1–2 hours.