Cold cucumber-avocado soup with mint

An ultra-fresh and creamy cold soup: cucumber, avocado and mint, perfect for hot days or as a light keto starter.

Ingredients

2 medium cucumbers, peeled and cut

2 ripe avocados

400ml cold water (or light broth)

1 handful of fresh mint

1 tablespoon of lemon juice

Salt and pepper

A drizzle of olive oil to serve

Instructions

1. Peel and cut the cucumbers into large pieces, remove the flesh from the avocados and prepare the mint and lemon juice.
2. Place all the ingredients in a blender and blend at high speed until you obtain a completely smooth and creamy texture. Add the water or broth gradually to adjust the consistency to your preference.
3. Taste and adjust the seasoning with salt, pepper and lemon. Chill in the refrigerator for at least 30 minutes so that the flavors blend and the soup is nice and cold.
4. Serve very chilled with a drizzle of olive oil and a few chopped mint leaves; store leftovers in the refrigerator and consume quickly.

Variants

• Spicy cream soup: add 1/2 jalapeño pepper to enhance the taste.
• Creamy version: add 1 tablespoon of crème fraîche for extra creaminess.
• Green soup: add a handful of spinach for an iron boost.

Tips

• Use very ripe avocados for a very smooth texture.
• Taste before refrigerating: flavors concentrate as they cool.
• Serve very chilled for maximum freshness.

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