Cucumber-Avocado Soup

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Cucumber & Avocado Soup2

Chilled soup is an appealing start to a summer meal, whether you are serving two people or eight. This cucumber-avocado soup recipe can be doubled, but keep in mind it is best eaten the same day you make it.

This soup is adapted from Ellie Krieger’s recipe for “Cool Cucumber Soup”, except that I added some Meyer lemon zest and juice – and the avocado, which gives a touch of richness to the soup. Some cucumber soups are a bit bland, at least to my taste. I prefer Greek yogurt for its thick consistency and extra protein.  The avocado and Greek yogurt made the soup a bit thicker than I wanted, so I thinned it a bit with some vegetable stock. Add the stock tablespoon by tablespoon, until you hit the right note for you. The fresh dill is a “must” here, and the markets are full of healthy-looking bunches of dill.

TIP: Use a fruity olive oil here so as not to over-power the other soup flavors. I like Trader Joe’s award-winning (but inexpensive) California Estate Olive Oil.

Cucumber-Avocado Soup
Prep time: 
Total time: 
Serves: 4 one-cup servings
A chilled cucumber and avocado soup for summer weather.
  • 1 large English cucumber, cut into chunks
  • 1 ripe avocado, cut into chunks
  • 2 scallions, chopped, white and light green portions only
  • 2½ cups plain, non-fat Greek yogurt
  • ¼ cup fresh dill, roughly chopped
  • zest and juice of 1 Meyer lemon
  • ¼ teaspoon kosher salt
  • ¼ ground white pepper
  • 2 teaspoons olive oil
  • fresh dill sprigs (optional garnish)
  1. Using either a food processor or blender, combine cucumber, avocado and scallions and process 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse until puréed. Taste for seasoning.
  2. Add up to ¼ cup vegetable stock for desired consistency.
  3. Chill in fridge for about 4 hours to allow flavors to develop.
  4. Ladle into bowls, drizzle each serving with ½ teaspoon olive oil, garnish with dill sprigs and serve.


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12 Responses to Cucumber-Avocado Soup

  1. Jayne July 27, 2013 at 12:51 am #

    You are lucky to have local olive oil! The avocado must have local too, what a treat!

    • Liz July 27, 2013 at 7:35 am #

      Hi Jayne – yes, lucky indeed. I’m not certain where in CA the olive oil is processed but the avocado came from a friend’s tree.

  2. Lynda - TasteFood July 27, 2013 at 11:25 am #

    I love your addition of meyer lemon and greek yogurt. A great way to enjoy our avocados right now!

    • Liz July 27, 2013 at 11:55 am #

      Lynda, thanks for teaching me to spell “avocados” – I was wondering if it should be “avocadoes”…I’m a terrible speller.

  3. TheWimpyVegetarian July 28, 2013 at 11:04 am #

    This is the perfect summer soup on a hot evening, Liz! Hope you’re enjoying this summer weekend!

    • Liz July 28, 2013 at 11:07 am #

      In the midst of bathroom remodel, but Sunday is our day “off” – out to lunch soon. Enjoying having a toilet again 😉

  4. Wendy Read July 28, 2013 at 12:27 pm #

    Perfect summer soup! Love your addition of the meyer lemon too Liz. Can’t even believe you are posting up a recipe during your remodel. Just saw the new loo–gorgeous!! Our Florida avocados have been fabulous this year, hope the same for your harvest. XX

    • Liz July 28, 2013 at 1:07 pm #

      I worked ahead a bit, Wendy, and shoot on Sundays now, when the workmen are gone.

  5. Stephanie, The Recipe Renovator July 31, 2013 at 9:28 am #

    This looks so refreshing! Congrats on seeing the light at the end of the loo.

    • Liz July 31, 2013 at 2:29 pm #

      Thanks, Stephanie –

  6. Oui, Chef August 6, 2013 at 5:10 am #

    You use Meyer Lemons just to taunt me now, don’t you Liz? 😉

    • Liz August 6, 2013 at 8:31 am #

      Heh, heh…

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