Serves 4

  • 2 small ripe avocados, peeled, pitted and diced
  • 2 large cucumbers, diced
  • Juice of 1 small lime
  • 1 Tbsp finely chopped fresh basil, for garnish
  • Pinch crushed red pepper flakes, optional
  • Sea salt and freshly ground pepper, to taste


  • Puree the avocado, cucumbers, lime juice, salt and pepper in a high-speed blender; season to taste with salt and pepper.
  • Transfer to serving bowls and garnish with the basil and almonds.
  • Add a pink of crushed red pepper flakes for a kick of flavor, if desired.

NOTE: This soup is best served chilled. Make in advance and store in the refrigerator until you’re ready to eat.