Blended Cucumber Avocado Soup with Lime Zest
A hydrating, cooling soup that combats dehydration-related headaches using electrolyte-rich coconut water and fresh cucumber. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, blends cucumber, avocado, coconut water into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 85 calories and feeds 4, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (400g) cucumber
- 1 large (200g) avocado
- 1 cup (240ml) coconut water
- 1 (zest and juice) lime
- 1/4 cup (15g) fresh mint
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Blend 2 medium peeled and seeded cucumbers, 1 large pitted and peeled avocado, and 1 cup coconut water until completely smooth, about 2 minutes.
- Step 2: Add 1 tbsp lime zest, 1 tbsp lime juice, 1/4 cup fresh mint, 1/2 tsp sea salt, and 1/4 tsp black pepper, blending for another 1 minute until vibrant green and no chunks remain.
- Step 3: Chill for at least 2 hours before serving. Garnish with extra mint and lime zest just before serving.
