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Cucumber Gazpacho 6

Low Potassium Chilled Cucumber Soup

This cool, refreshing soup is perfect for hot summer days! Try pairing it with a plant-based sandwich or wrap to make it a complete meal!
Recipe developed by Clarissa Paimanta, RD and tested by Lydia Safadi, MA, RD, LDN.
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Course: Appetizer, Soup
Cuisine: American
Keyword: Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 3 servings
Calories: 220kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 1 large cucumber about 2 cups, deseeded and chopped
  • 1/2 avocado chopped
  • 1 spring onion both green and white parts, roughly chopped
  • 1/2 cup plain coconut milk yogurt
  • 2 tablespoon olive oil
  • 2 tablespoon low sodium homemade pesto
  • 4-5 fresh mint leaves
  • 1/2 clove garlic
  • 1/4-1/2 jalapeño seeds removed then minced, to taste
  • 1/2 lemon juiced
  • 1 dash of salt to taste
  • 1 dash of black pepper to taste

Instructions

  • In a powerful blender, add all ingredients. Blend until smooth, adding water as needed to achieve desired consistency. Adjust seasoning to taste.
  • Place in the fridge to chill for at least 4 hours.
  • Serve chilled with a drizzle of olive oil, cucumber slices, and/or a dollop of coconut yogurt as garnish.

Nutrition

Calories: 220kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 58mg | Potassium: 366mg | Fiber: 3g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 1mg
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