📖 Instructions

1. Gather your ingredients: You'll need 2 ripe avocados, 1 cucumber (peeled and roughly chopped), 1/2 cup of unsweetened almond milk (or coconut milk for extra creaminess), 2 tablespoons of lime juice (freshly squeezed is best!), 1/4 cup of chopped cilantro, 1 clove of garlic (minced), 1/4 teaspoon of sea salt (or to taste), and a pinch of black pepper. Optional additions include a jalapeño (for a little heat) or a dollop of sour cream or Greek yogurt for extra richness.
2. Prep the ingredients: Peel and roughly chop the cucumber. Make sure the avocados are ripe – they should yield slightly to gentle pressure. Scoop out the flesh and add it to your blender.
3. Blend it all together: Add the chopped cucumber, almond milk (or coconut milk), lime juice, cilantro, minced garlic, salt, and pepper to the blender with the avocado. Blend until smooth and creamy. If you're adding a jalapeño, start with a small piece and taste as you go – you can always add more, but you can't take it away!
4. Adjust consistency: If the soup is too thick, add a little more almond milk (or coconut milk) until it reaches your desired consistency. If it's too thin, you can add a few more chunks of avocado or cucumber.
5. Taste and season: Give the soup a taste and adjust the seasoning as needed. You might want to add a little more lime juice for brightness, salt for flavor, or pepper for a hint of spice.
6. Chill: Pour the soup into a bowl or container, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial – the soup tastes even better when it's nice and cold!
7. Serve: Once chilled, give the soup a good stir and serve. You can garnish with a sprinkle of fresh cilantro, a drizzle of olive oil, a few slices of cucumber, or a dollop of sour cream or Greek yogurt. Get creative and make it your own!