Raw Vegan Avospacho…Cool Down with this Chilly Avocado Soup!

Recipe by Katie Mae
Makes 4 cups | Ready in 20 minutes | Stores 3 days in fridge


    1 avocado, diced
    ½ small zucchini, diced
    ½ cucumber, peeled, seeded and diced
    ½ red bell pepper, diced
    ¼ small red onion, diced
    2 tablespoons diced fresh cilantro



    2 cups water
    1 cup frozen peas, thawed
    1 jalapeno pepper, seeded
    ½ cucumber, peeled and seeded
    ½ avocado, without skin
    1½ limes, juiced
    ½ tablespoon garlic granules
    1 teaspoon ground cumin



  1. Combine the diced ingredients into a large bowl.
  2. Add the blended ingredients to a blender jar. Process until smooth and creamy.
  3. Pour the blended mix into the bowl of diced ingredients and stir. Best served chilled.

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Raw Vegan Avospacho 2


  1. Kate

    I see the diced ingredients but not the blended ingredients. I am really excited to make this but not sure what I am missing.

  2. marti

    hi katie mae
    the blended ingredients seem to have been omitted
    or my dyslexia is getting MUCH worse
    it looks delicious – i’d love to make it
    would it be possible to complete this recipe and send it again?

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