Gluten-Free Avocado Soup

Ingredients

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• 3 large ripe avocados, pitted and scooped
• 1 English cucumber, peeled and chopped
• 2 cups cold vegetable stock Shop
• 1/2 cup cold water, plus more to thin
• 1/4 cup fresh lime juice (about 2 limes)
• 1 small garlic clove
• 1/2 cup cilantro leaves
• 1/2 jalapeño, seeded
• 1/2 tsp ground cumin Shop
• 1 tsp salt
• 1/2 cup pico de gallo (tomato, onion, cilantro, lime)
• 2 tbsp pepitas, toasted Shop
• 1 tbsp extra-virgin olive oil

Instructions

1. 1 Blend the avocados, cucumber, vegetable stock, water, lime juice, garlic, cilantro, jalapeño, cumin and salt on high for 1 minute, until completely smooth.
2. 2 Thin with more cold water to a pourable, creamy consistency, then taste and adjust the salt and lime.
3. 3 Pour into a container and press plastic wrap onto the surface. Chill for at least 1 hour.
4. 4 Stir, ladle into chilled bowls and top with pico de gallo, toasted pepitas and a drizzle of olive oil.

Tips & Notes

• Press plastic wrap right onto the surface of the avocado soup. Air turns it brown; the lime and wrap together keep it green for several hours.
• Serve the avocado soup the day it is made. It tastes best within 8 hours and does not freeze well.
• Chill the bowls in the fridge for 15 minutes before serving so the soup stays cold at the table.

Common questions