Keto Chilled Cucumber Avocado Soup
This chilled soup (Kakadi ka shorba) is very refreshing with fresh cucumber, creamy avocados with a spiciness. This soup takes on Indian inspired flavors with heat from green serranos and a toasted mustard seed oil that is blended in at the very end. ### Can I leave the spicy pepper out? Yes, if spice is not for you, leave the pepper out. If you like it to be on the spicier side, add the whole chili. ### How should the final soup taste? It should have a nicely balanced cucumber flavor along with the creaminess of the avocado and then a hint of heat at the end. ### How long does chilled soup last in the fridge? The soup should last up to 3 days in the fridge.
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Ingredients
- Almond Milk (3 cup)
- Cucumber (1 large - 8 1/4" long)
- Hot Chili Peppers, Green, Raw (1 each - approx 4" - 6" long)
- Avocado (1 each)
- Coarse Kosher Salt by Morton (1-¼ tsp)
- Olive Oil (2 tablespoon)
- Mustard Seed (2 teaspoon)
Instructions
- In a blender, add the almond milk, ¾ of the cucumber, chili pepper, avocado, and salt.
- Blend together until smooth. Reserve the other ¼ of the cucumber and cut into small dice.
- Heat a small saute pan over medium heat, once hot, add oil and mustard seeds. Heat until just before they begin to pop.
- Quickly add them to the soup and stir them in. Chill soup before serving.
- Serve chilled topped with diced cucumbers.
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