Avocado Soup



  • 1 English cucumber

  • 1 avocado

  • 2 green onion

  • 1/4 cup of fresh parsley

  • 1/2 cup of coconut milk from a can

  • 1 and 1/2 cups of cold water

  • 1 tsp coconut aminos (soy sauce substitute)


  • Wash and trim the ends off the cucumber. Cut the cucumber into thirds. Chop 2/3 and dice 1/3. The diced cucumber will be used for garnish.

  • Cut the avocado in half and remove the pit and the skin.

  • Chop the green onion into 1-inch pieces.

  • Add the chopped cucumber, avocado, green onions and parsley to the blender. Pour in the coconut milk and water.

  • Blend until smooth, about 2 minutes. Season with salt and pepper

  • Chill for up to 3 hours before serving

  • Garnish with diced cucumber