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)


  1. 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.
  2. Cut the avocado in half and remove the pit and the skin.
  3. Chop the green onion into 1-inch pieces.
  4. Add the chopped cucumber, avocado, green onions and parsley to the blender. Pour in the coconut milk and water.
  5. Blend until smooth, about 2 minutes. Season with salt and pepper
  6. Chill for up to 3 hours before serving
  7. Garnish with diced cucumber

The post Avocado Soup appeared first on Betty Murray.

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