COOLING Cream of Cucumber Summer Soup
Prep time
Cook time
Total time
This recipe is AIP friendly
Cuisine: Soups & Salads
Serves: 6-8
  • 2 Tablespoons fat (I used duck fat)
  • 2 onions, peeled and finely diced
  • 4 cloves garlic, peeled and minced
  • 2 Tablespoon fresh lime juice
  • 12 - 14 Lebanese cucumbers (about 8 cups when peeled, deseeded and chopped)
  • 750 ml chicken bone broth
  • 1 teaspoon salt
  • ½ teaspoon wasabi powder
  • 2 avocados
  • 1 cup flat leaf parsley, chopped
  • ½ cup coconut yoghurt, for garnish
  1. Peel your cucumbers and slice in half lengthways. Using a teaspoon, carefully scoop out the seeds. Chop.
  2. Melt your fat in a large pot over a medium heat. Pop in the onions and garlic. Sauté until translucent - about 7 minutes. Add the lime juice and stir.
  3. Now add almost of the cucumber slices (reserving a little for the garnish), chicken bone broth, salt and wasabi powder. Bring to the boil. Immediately reduce the heat to a simmer and cook for 8 - 9 minutes, or until the cucumbers are soft.
  4. Using a high speed blender, blend the soup in batches until smooth. On the final batch, add the parsley (reserving 1 - 2 Tablespoons for garnish) and the avocado.
  5. Refrigerate for 2 hours or until cold.
  6. Serve with a dollop of coconut yoghurt and garnished with the remaining chopped cucumber and parsley
Can also be served hot
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