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.
Recipe by Liz The Chef at