Ingredients
2 medium cucumbers, skin on, seeds removed
1/2 cup basil leaves, loosely packed
1 cup green onions, cut into 2-inch chunks (about 2 onions)
1/2 large avocado
2 cloves garlic, minced
1 tsp sherry vinegar
1 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp cayenne
1/2 cup vegetable broth
Instructions
- In a high-powered blender, combine all of the ingredients.
- Blend until completely smooth and creamy.
- Taste and adjust seasoning if needed.
- Chill in the refrigerator before serving.
- Optional: Garnish with extra virgin olive oil, cracked black pepper, sliced green onions, and fresh basil leaves.
Notes
- Add a splash of lime or lemon juice for extra brightness.
- Increase cayenne or add fresh jalapeño for more heat.
- Swap basil with mint or cilantro for a different twist.
- Blend in soaked cashews or almonds for more creaminess.
- Add pineapple or mango for a tropical flavor.
- Store in an airtight container in the fridge for up to 3 days.
- Do not freeze; texture may change.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
