When the summer sun is blazing, the last thing I want to do is turn on the stove. That’s why this Chilled Avocado Cucumber Soup is on repeat in my kitchen all season long. It’s creamy, cooling, and packed with gut-loving ingredients—like hydrating cucumber, healthy fats from avocado, fresh herbs, and a zesty kick from my Thai Lemongrass Bone Broth. I love that it takes just 20 minutes to whip up and gives me everything I need to feel light, satisfied, and energized… without the heat.

Serves: 4 Total Time: 15-20 minutes (15-20 minute prep time)

Ingredients:

1 red bell pepper, halved & finely chopped

1 English cucumber, halved & finely chopped

1 lemon, zested & juiced

1 white onion, chopped

1 garlic clove, peeled

½ ripe avocado

1 cup fresh flat-leaf parsley

1 packet Dr. Kellyann’s Thai Lemongrass Bone Broth

1 cup canned coconut milk

⅛ tsp cayenne pepper

½ tsp hand-harvested sea salt

½ tsp ground black pepper

Directions:

Simply combine all the ingredients in a blender until very smooth. You may need to stop the blender a few times to move the ingredients along with the handle of a wooden spoon. Once blended, taste, and adjust seasonings if desired with additional spices. 

Opt to serve straight after blending or for a cooler option, opt to place to refrigerate and chill for a few hours. 

To store, refrigerate in an airtight glass container.