Low-Carb Chilled Cucumber Soup

by KetoDietApp.com

Step 1Roughly chop the cucumbers. Halve the avocados, remove the seeds and peel. Peel and mince the garlic and roughly chop the spring onins. Although you will blend the ingredients, it's better to mince the garlic.

Step 2Place the cucumbers and water into a blender.

Step 3Add the avocados, onions, garlic, basil, lime juice, salt and pepper. Add the olive oil. Optionally, you can reserve a few basil leaves and 3 tablespoons of olive oil for topping.

Step 4Process until smooth and creamy. Pour into a sauce pan or a container that can fit in the fridge and refrigerate for at least 2 hours before serving.

Step 5When ready to serve, thinly slice the remaining cucumber. You can use a knife or a slicing blade in your food processor.

Step 6To serve, pour into serving plates and top with the sliced cucumber. Optionally, drizzle with more olive oil, garnish with fresh basil and season with salt and pepper.

Step 7To store, keep refrigerated (without the topping) for up to 5 days.