This is usually the time of year I break out our Chilled Avocado and Cucumber soup, made in a blender from all things green, and perfect for a warm summer night when you don’t want to turn on the stove. (Unless you want to top it with homemade croutons, which we did last night). We’ve thrown shrimp in there for a protein hit, but honestly it’s satisfying enough on its own because the avocado and yogurt give it a nice healthy heft. I like it topped with croutons plus some diced avocado and cucumber for a little texture.
My adult daughters love this now, but for a very long time when they were little, merely tolerated it. During those years, we presented them with a mini serving alongside cucumber slices and mini whole wheat pitas (no spoon) so they thought of it more as a dip than as a soup.
[NOTE: This was first posted in 2011, but has since been updated in 2022, and again in March 2025]Chilled Avocado & Cucumber Soup
1 large cucumber (peeled and cubed)
2 avocados (1 1/2 pitted and peeled, 1/2 cut into chunks)
1 cup buttermilk or plain yogurt (any fat content, but try for at least 2%)
juice of 1 large lime
1 small jalapeño chili, minced (remove seeds if your kids do not like heat)
5 scallions (white and light green parts only), roughly chopped (or 1/2 small shallot)
1/3 cup cilantro, roughly chopped (plus more for garnish)
3/4 cup vegetable broth (or water)
croutons (optional)
salt and pepper
In a blender, combine about two thirds of the cucumber, the 1 1/2 avocado, buttermilk (or yogurt), lime juice, jalapeño, scallions, cilantro, salt and pepper, and broth. Puree until smooth, adding more water or broth if necessary until it reaches a creamy, but not gloppy consistency. Chill for as long as you can, try to make it at least 30 minutes. Garnish with remaining cucumber, avocado, cilantro and croutons (if using) when you serve.
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This looks tasty, and since it’s blended there is a tiny chance that my vegetable-phobic kids might even try it! I like the “dip” idea. Thanks!
I’m definitely going to be trying this soon–my mouth is watering already!
I just made this last night, and it’s really good! I know I’ll be making it again. Thanks!
This soup sound like a avocado dip that we eat with, chips.
How many servings is the recipe for? Anyone know? I’m thinking of doing this for a dinner party starter for 6 but don’t know whether I need to double it… Thanks!
That looks delish! Exactly the kind of green thing I’m craving after a couple days of fried everything…
PS: I read your newsletter, do I win the wine?
This soup looks delicious but I’m trying to be calorie conscious as well as healthy, is there a good substitution for the buttermilk? I’m trying to avoid dairy and processed foods.
Just made this soup with a corn and black bean flatbread. Since the soup is so easy and doesn’t require a stove, I am certain this will become a go to summer dinner. Thank you!
I just made this for a solo dinner — yum. It went great with some sautéed salmon on the side on this warm summer evening.
I am such a sucker for avocado and cucumber so having these two together is like a walk in the clouds. It’s delicious!
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Just had this as an appetizer before dinner. Delish! This is a keeper for sure.
we just made this for a solo dinner — yum. It went great with some sautéed salmon on the side on this warm summer evening.
I usually eat Avocado raw with lemon juice or honey and never hear about an Avocado Soup. It seems easy and I’ll try it.
Hi Jenny,
We’re going to make this for dinner next week, thanks to your PPP post linking to this soup. The perfect dinner for hot weather! How many servings does the recipe make?
I made this first as is— delicious. I also made it again but used celery for the cucumbers since that is what I had and threw in some garlic. Had to adjust a little bc I think that might have too much water, but a great versatile recipe. Topped with some Tajin as well.
Has anyone tried making this soup non-dairy? Maybe using oat milk, or oat milk-based yogurt?