Cucumber avocado soup

Refreshingly cool soup in a blender – perfect lunch for a hot day. It’s light, healthful, quick and pretty.


  • 2 cucumbers (or 1 English cucumber, or a few small cucumbers, such as Persian or kirby/pickling cucumbers)
  • 1-2 ripe avocados, depending on size (more avocado makes for a creamer soup)
  • Squeeze of lemon OR splash of vinegar (any kind)
  • Salt
  • Pepper
  • 1/4-1/2 cup water
  • Ice cubes

Plus one or more of the following

  • 1 clove garlic
  • Dash cumin
  • Dash cayenne pepper
  • Fresh herbs, such as chives, parsley or dill


  • Dollop of greek yogurt, sour cream or créme fraiche
  • Sprinkle of feta or cojita cheese
  • Chopped or slivered almonds
  • Chopped fresh herbs, such as chives, parsley or dill
  • Drizzle of good extra-virgin olive oil


  1. Peel cucumber if desired (regular cucumbers have thicker skin than the large English or small Persian). Cut cucumber into large chunks and place in a blender or food processor.
  2. Halve the avocado around the pit and twist gently to separate halves. Make a quick hit with a sharp blade into the avocado pit and twist the knife to remove the pit. Use a spoon to scoop out the avocado flesh into the blender/food processor.
  3. Add garlic, spices, and/or herbs with a generous shake of salt and grind of pepper. Add lemon juice or vinegar along with 1/4 cup water and a few ice cubes. Blend thoroughly, adding another 1/4 cup water or additional ice cubes if needed.
  4. Pour in bowls and serve with your choice of garnish.

Serving size: Depending on your cucumbers, two cucumbers and one large avocado should serve two. One medium cucumber and one small avocado make a good lunch for one. Scale up as desired.

Here’s a link back to the post and pictures.

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