Pair this cool, creamy and thick soup with a fresh salad for a light meal on a hot summer night. Or you can use the soup to dip sliced vegetables and fruit for a healthy snack. The soup gets its smooth and creamy texture from pureed avocados, which are rich in heart-healthy monounsaturated fat. Studies have shown that substituting avocado for other sources of fat can substantially lower artery-clogging LDL (or so-called “bad cholesterol”).
Method :
- Using a spoon, scoop the avocado flesh out of their skins (discard the skins). Put the avocados in a blender. Add the sliced cucumber, yogurt, lime juice, cilantro, chili paste or Tabasco, and lemongrass, if using. Blend on high for 45 seconds to 1 minute, or until very smooth. Season to taste with salt.
- Transfer the blender to the refrigerator. Let the soup chill for at least 2 hours to allow the flavors to blend. Pour the soup into bowls and garnish with the diced cucumber and mint leaves.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
