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Chilled Cucumber Avocado Soup


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Chilled Cucumber Avocado Soup


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Chilled Cucumber Avocado Soup

Chilled Cucumber Avocado Soup is smooth and creamy, but without cream. It’s a good appetizer in the really hot weather, I like it with fish, whole grain salads or dairy for an extra light meal.


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min




  • 2 medium cucumbers
  • 1 large ripe Hass avocado
  • 3 cups plain yogurt, preferably Greek style
  • 1 cup tomato juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup ice water, approximately
  • 4 lime slices
  • pita crisps, optional



1 Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into chunks and place them in a food processor. Process until the cucumbers are finely minced.
2 Peel the avocado and add the flesh to the processor. Process until the mixture is smooth.
3 Add the yogurt, tomato juice, lime juice and cumin and process until well blended. Refrigerate for at least one hour. Season to taste with salt and pepper. Thin the soup to the desired consistency with ice water. Spoon the soup into individual serving bowls and garnish each with a lime slice.

Source: Ronnie Fein


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Chilled Cucumber Avocado Soup

  1. In the introduction it’s mentioned that this is dairy free, but the ingredients call for a significant amount of yogurt. Is there a dairy-free alternative that someone can recommend, if one were to serve this as a soup course to a meat meal?

    As is, the recipe has served me well during the Three Weeks.

  2. avatar says: Tamar

    This looks great, but I have not tried it yet, if I were to try it for a meat meal, I would use Tofutti pareve sour cream. I use it in many recipes like this and it works great.

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