Detox Soup

Not sure if you’ve noticed, but we’ve been doing a lot of eating in my house lately — and while we always try to keep it relatively artery-friendly, we frequently hit stretches where this is impossible. This past week, for instance, there was the burgers-and-dogs barbecue at a friend’s house, there was the baked-good bacchanalia during the ballet recital intermission, there was Andy’s business dinner at a downtown restaurant that proved to be a five-course ode to butter and cream. This is usually the time we break out our Detox 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.

The kids don’t love the soup as much as we do so we present them with a mini serving and provide cucumber slices and mini whole wheat pitas (no spoon) so they think of it more as a dip than as a soup.

Avocado & Cucumber Soup (aka “Detox Soup”)

1 cucumber (peeled and cubed)
2 avocados (1 pitted and peeled, 1 cut into chunks)
1 cup buttermilk or plain yogurt (any fat content, but try for at least 2%)
juice of 1 lime
1 small jalapeno chili, minced (remove seeds if your kids do not like heat)
5 scallions (white parts only) sliced (or 1/2 small shallot)
2 tablespoons cilantro (plus more for garnish)
salt and pepper

In a blender, combine half the cucumber, the pitted and peeled avocado, buttermilk (or yogurt), lime juice, jalapeno, scallions, cilantro, salt and pepper, and about 3/4 cup of cold water. Puree until smooth, adding more water if necessary until it reaches a creamy, but not gloppy consistency. Stir in remaining avocado and cucumber pieces and chill for as long as you can, try to make it at least 30 minutes. Garnish with cilantro when you serve.

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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!


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.