Chilled Avocado-Cucumber Soup

The smooth texture of avocado gives chilled soup a thick consistency, making heavy or sour cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.
Martha Stewart Living, April 2007
  • Yield Serves 4
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  • 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
  • 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
  • 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
  • 1 jalapeno, seeded and coarsely chopped
  • 1 cup nonfat plain yogurt
  • 1 cup cold water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice


  1. Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.

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