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Recipes » lunch » soup » Chilled Avocado Cucumber Soup

Chilled Avocado Cucumber Soup

By Kate Morgan Jackson

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Avocados and cucumber team up for a refreshing chilled soup that will cool down the warmest summer day. Try some chilled avocado cucumber soup this summer!

I’ve had this recipe for about one million years, and I both love and make it so much that the Southern husband gets that beef barley soup look in his eyes when I pull out the recipe, which is an interesting combo of “I like that soup!” and “wow, is she really making that AGAIN?”

But I can’t help it…this soup is cool and refreshing and delicious and only involves one kitchen appliance and that is the blender. Highly satisfying in so very many ways.

Here’s how to make chilled avocado cucumber soup!

So here’s the scoop. Pull out that blender and toss in the following: some cucumber (get the English kind if you can. They are usually shrinkwrapped in plastic next to the cucumbers with the regular old American accent. Why? No idea. But they have less seeds and if you can get ’em, they’re great.)

Then some avocado, some yogurt, a little lime juice, some salt and pepper and a little ice water. Press that puree button, baby. And that puree sound is the MOST satisfying thing, can I just say? In about one minute it will be a lovely, thick chilled soup.

Now all you have to do is thin it down with a little more ice water until it is nice and soup-like, and stir in some chopped avocado and cuke for substance and crunch. Garnish with some tomato, some fresh ground pepper and…the best part…some chopped crabmeat or shrimp. Dinner in about 10 minutes, and so delicious and healthy, too! Happy sigh.

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Chilled Avocado Cucumber Soup


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
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Description

Avocados and cucumber team up for a refreshing chilled soup that will cool down the warmest summer day. Try some chilled avocado cucumber soup this summer!


Ingredients

  • 1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat plain yogurt
  • 3 tablespoons fresh lime juice
  • 1/3 cup sliced scallions
  • Coarse salt and ground pepper
  • 6 ounces cooked shrimp or crabmeat
  • 1 chopped tomato

Instructions

  1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, scallions, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a 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 hour.
  3. Ladle soup into bowls; garnish with shrimp or crabmeat and tomato.
2445.3 g951.9 mg15.5 g2.5 g0 g16.1 g7.7 g14.7 g82.2 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Originally Published July 31, 2010 and Updated
to this Even More Delicious Version on June 27, 2019

Good for: Dinner In A Hurry

Last Post:
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Next Post:
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  1. mr. and mrs. says

    August 1, 2010 at 8:49 pm

    Wow, just beautiful and looks wonderfully delicious.

    Reply
  2. Jennifurla says

    August 2, 2010 at 1:46 am

    THis looks to die for

    Reply
  3. Molly says

    August 3, 2010 at 1:48 am

    You've convinced me! This sounds HEAVENLY

    Reply
  4. Marisa says

    August 3, 2010 at 11:39 am

    Can't believe it's so easy! What could be better on a hot summer's day?

    Reply
  5. Vicki says

    August 3, 2010 at 5:15 pm

    Is this not the most perfect shade of green? Can you believe the only chilled soup I've tasted is gazpacho-once? This I am definitely going to try because avocado anything sounds good to me.

    Reply
  6. Kelly says

    August 9, 2010 at 7:59 pm

    oh man, i want this in my face!

    Reply
  7. Jess says

    August 19, 2010 at 3:48 pm

    just made this, without the cilantro (dang it–I didn't read the directions, and the cilantro isn't listed in the ingredients!)and without the olive oil (what is that for? It is in the ingredients, but not in the recipe)… and it was DELICIOUS!!! I love cilantro, so I can't wait to try it again WITH the cilantro!! You have given me an instant favorite summer recipe! Thank you!! I am also planning to try your lasagne cupcakes for dinner either tonight or tomorrow…

    Reply
  8. Kate Morgan Jackson says

    August 19, 2010 at 3:50 pm

    Thanks for the feedback – and I took out the olive oil – can't figure out why I put that there in the first place. And I added the cilantro. Jeesh, I have to type slower! :-)

    Reply
  9. Jessica says

    June 4, 2012 at 12:56 pm

    I have been making this soup for over a year and it is seriously my favorite light summertime meal! I just finished a bowl and wanted to let you know that I pinned it on Pinterest! I bet it gets some love!! Thanks so much for sharing the yummiest!

    Reply
    • Kate says

      June 4, 2012 at 9:18 pm

      Jessica, thank you! It’s maybe my favorite cold soup EVER. (Don’t tell the gazpacho.) :)

      Reply
      • Jessica says

        May 12, 2015 at 6:24 pm

        Still making this, how many years later! I’ve gone paleo, so I subbed coconut millk for the yogurt, and it was still SO fabulous!! Thanks again for sharing this, years ago!

        Reply
        • Kate says

          May 13, 2015 at 5:04 pm

          Hi Jessica – you are SO sweet to stop by and tell me that you are still making this soup – and LOVE the coconut milk variation!

          Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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