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Creamy Avocado Cucumber Soup

Creamy Avocado Cucumber Soup

  • Prep

    20 m
  • Ready In

    20 m
michelleb

michelleb

Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
  2. Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.
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Reviews

sherry_vinigrette
28

sherry_vinigrette

6/5/2012

I made this recipe exactly and it came out deliciously! I made it as a chilled appetizer - I portioned it out in large martini glasses over one large grilled prawn and then topped it off with a sprinkle of finely shredded iceberg lettuce, with blue corn chips on the side - Oh My Goodness - the taste and colors were amazing!!! Be sure to have a bottle of Tapatio on the table - the flavor was perfect on this!

wkburg
10

wkburg

6/21/2012

Have made single servings of this 2 days in a row now; add the heat, it's good! I love the avocado in it. This soup even makes cucumbers taste good!

bethnewell
8

bethnewell

7/3/2012

4 stars, but 5 with a few additions. I added 1 1/2 tsp chicken boullion (min. satl, such as Better Than Boullion) dissolved in 3/4 c. heated milk, lime zest (1 tsp.) and 1/4 c. snipped cillantro. We loved it!!!

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