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Cucumber and Avocado Soup

Cucumber and Avocado Soup


  • 3 cucumbers, peeled, seeded and sliced
  • 2 ripe avocados
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 lemon, juiced
  • 1/2 bunch parsley, chopped (plus more for garnish)
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon virgin olive oil
  • 1 1/2 cup low-sodium vegetable broth
  • pinch cayenne pepper
  • kosher salt to taste
  • fresh ground pepper to taste

Prep Time:

15 minutes

Cook Time:

10 minutes




  1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring occasionally, until tender. Add lemon juice and cook for 1 minute. Add cucumber slices, broth, salt, pepper and cayenne then bring to a simmer. Reduce heat and cook on low until the cucumbers are soft.
  2. Carefully transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Serve warm or chilled. Just before serving, garnish with extra cucumber and chopped parsley.