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Avocado & Cucumber Soup

[1]Serves 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.



  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 [2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].