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AIP Avocado Cucumber Gazpacho Soup
This chilled AIP Avocado Cucumber Gazpacho Soup is a delightful way to sip on your veggies and cool down at the same time!
Prep Time 10 minutes
Servings 4
Ingredients
- 3 green onions, roughly chopped
- 1 large English cucumber, skin-on or peeled, roughly chopped
- 1 medium ripe avocado, halved, seed and skin discarded
- 1 celery stalk, roughly chopped
- ¼ cup cilantro leaves, roughly chopped
- 1 cup baby spinach or ½ cup frozen spinach
- ½” fresh ginger, peeled and minced
- 1 large clove garlic, minced
- 1 large lime of juice
- 1 tsp honey or date paste (optional, omit for Whole30)
- ¼ cup olive oil
- ¼ tsp dried oregano (optional)
- sea salt, to taste
- ½ cup chicken bone broth, chilled (or enough to thin as desired)
Instructions
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Add all ingredients to a high-speed blender.
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Blend on medium-high until very smooth and creamy, adding more or less bone broth to achieve your desired consistency.
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Serve immediately, or chill for 2 to 4 hours before serving if you would like it colder.
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Enjoy any leftover soup within 1 day to avoid browning due to the avocado.
Recipe Notes
Try this topped with cooked, chilled baby shrimp for a protein boost, and serve with a strawberry kale salad on the side for a full meal.
Top with coconut milk yogurt and extra chopped cilantro if desired.
PRODUCTS USED IN THIS RECIPE: