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Allergy Safe Recipes

Avocado & Cucumber Soup

Watermelon and Avocado SoupsServes 4-6

Free of: All top allergens and gluten-free.

Chef’s Note: Guaranteed to wow: a robust, sensational soup that happens to be good for you.


  • 2 ripe avocados, peeled, diced
  • 1 cucumber, peeled, seeded and diced
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 green onions, sliced
  • 1 clove garlic, sliced
  • 2 tbsp cilantro leaves
  • 1 tsp ground cumin
  • 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
  • Pinch salt and pepper
  • 2 tbsp olive oil


  1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
  2. Spoon into a blender in batches; pulse each batch until smooth.
  3. Chill soup for 30 minutes to one hour.
  4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

If you like this recipe, try the Chilled Watermelon Soup (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
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