Keto Avocado Cucumber Soup. This is an absolutely wonderfully flavored soup that will double as a salad dressing and it takes about 10-15 minutes (at most) to make. The nutritionals are for the soup and carbs would be nearly non-existent as a dressing. This keto avocado cucumber soup may remind you of a Mexican soup, and then again it may remind you of a Middle Eastern soup and it actually reminds me of both as it has all the components from each with no spices but salt to interfere with the lovely delicate main flavors. In the background on the plate was cream cheese, lox, capers, and purple onion on a piece of my Lowcarb Carbalose Bread and what a dandy combination as a soup and sandwich.
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- 1 Ripe Avocado
- 1-1½ Cucumbers (About 2 Cups)
- 1 C Plain Yogurt
- 1 C Water
- 4 T Green Onion Tops (Divided) (Or 1 T Dried Chives)
- 1 T Pickled Jalapeno Pepper
- 1 T Pickled Jalapeno Juice
- 2 t Lemon Juice + Plus More To Taste
- ¾ t Salt + More To Taste If Necessary
- Peel and chop up cucumber. (You can leave the seeds in or discard them, your choice).
- Put cubed avocado in a medium bowl and with a stick blender, purée until smooth.
- Add yogurt, mix again.
- Add cut cucumbers pieces, jalapenos & juice, lemon juice, salt and 3 T chopped green onions and purée again.
- Add water and give it one more good mixing. Add more water as/if necessary.
- Taste for seasoning, cover and refrigerate for at least several hours.
- This will also work well in a good upright blender.
- Garnish soup with last 1 T green onions and/or (cilantro).
- 6 Servings
- 134 Calories, 2.1g Protein, 12.6g Fat, 4.7g Carbs, 2.8g Fiber, 1.9g Net Carbs
- 4 Servings
- 201 Calories, 3.1g Protein, 18.9g Fat, 7.1g Carbs, 4.3g Fiber, 2.8g Net Carbs
- Garnishes may include small chunks of tomato, cucumber, avocado, cilantro and maybe even some olive oil.
- Like any soup, this will improve with time in the fridge so do let it chill for several hours.
- You may use more or less water depending on the thickness of the yogurt you use, and I used a wonderfully thick yogurt but at least use a full fat yogurt.
- No, the avocado will not turn brown once it's in the soup and will last several days in the fridge.