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Jo Holden
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Servings 2 servings


  • 1 tbsp. coconut or avocado oil
  • 2 cloves garlic crushed
  • 1 small onion chopped
  • 2 tbsp. lemon or lime juice or one of each
  • 4 cups peeled seeded and thinly sliced cucumbers
  • 1 1/2 cups homemade chicken broth or stock or vegetable stock
  • Large pinch of cayenne pepper or more, to taste
  • 1-1 1/2 avocado scooped out
  • 1/4-1/2 cup fresh parsley or coriander plus more for garnish, chopped
  • Sea salt and pepper to taste
  • Chilli flakes optional


  • Heat the oil in a large saucepan over a medium heat
  • Add garlic and onion, stirring occasionally, until soft, 2-4 minutes
  • Add the cucumber slices, broth or stock, lemon or lime and seasoning
  • Reduce heat and gently simmer until the cucumbers are soft, 8-10 minutes
  • Take off the heat and allow to cool for 10 minutes or so before transferring to a blender
  • Add avocado and parsley or coriander and blend until smooth
  • Serve the soup warm or cold with the remaining cucumber slices on top and garnish with more parsley or coriander if desired