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Avocado Cucumber Soup

Avocado Cucumber Soup

Image credit to: Boston Organics


  • 1 cucumber, peeled and cut into 1/4 inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup plain yogurt
  • 3 Tbsp fresh lime juice
  • 1 minced small jalapeno (seeds and ribs removed for less heat, if desired)
  • 1/3 cup sliced scallions
  • 2 Tbsp chopped fresh cilantro
  • coarse salt and ground pepper
  • ice water
  • 1 tsp olive oil


1. In blender, combine half cucumber and one avocado with yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to large bowl.

2. Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.


Tested and Approved by Boston Organics (Chris McIntosh)

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