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Summer's abundance of cucumbers calls for a bowl of refreshing chilled cucumber soup!

This low-carb soup is packed full of flavour from garlic, limes, fresh basil and spring onions. For a boost of healthy fats, I added avocados and extra virgin olive oil.

There are rarely any leftover cucumbers in my house because I make Greek Salad almost every other day. But when you make a shopping mistake and accidentally order twenty cucumbers instead of just two (true story), you really don't want to waste them. And that's how I ended up making several batches of this Low-Carb Cucumber Lime Cooler and a few jars of Easy Refrigerator Pickles - plenty to serve with bunless burgers!

You can either use fresh gherkins (small cucumbers) or regular cucumbers. I prefer gherkins because they are more flavourful and still in season. Serve as an appetiser or light dinner. Enjoy!

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0 days, 2 hours, 50 minutes Hands-on 10 minutes Overall 2-3 hours Serving size 1 1/ 4 cups/ 300 ml Allergy information for Low-Carb Chilled Cucumber Soup ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1 1/ 4 cups/ 300 ml)

Net carbs 4.6 grams Protein 2.4 grams Fat 25.7 grams Calories 266 kcal Calories from carbs 7%, protein 4%, fat 89% Total carbs 9.5 grams Fiber 4.9 grams Sugars 3 grams Saturated fat 3.6 grams Sodium 303 mg ( 13 % RDA ) Magnesium 41 mg ( 10 % RDA ) Potassium 518 mg ( 26 % EMR )

Ingredients (makes 6 servings) 800 g fresh gherkins or 3 large cucumbers (1.76 lb)

2 medium avocados (300 g/ 10.6 oz)

2 cloves garlic, minced

2 large spring onions, roughly chopped (50 g/ 1.8 oz)

bunch of fresh basil (28 g/ 1 oz)

3 tbsp fresh lime juice or lemon juice (45 ml)

2 cups water, vegetable stock or chicken stock (480 ml/ 16 fl oz)

3 / 4 tsp tsp sea salt

tsp tsp sea salt 1 / 4 tsp black pepper, or to taste

tsp black pepper, or to taste 1 / 2 cup extra virgin olive oil, divided (120 ml/ 4 fl oz)

cup extra virgin olive oil, divided (120 ml/ 4 fl oz) 1 medium cucumber, thinly sliced (200 g/ 7.1 oz)

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova