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Avocado Cucumber Soup

Avocado Cucumber Soup


This cool, creamy summer soup, with a lovely bright tang from kefir and lemon juice and floral aroma of basil, is as easy to make as a smoothie—just blend all the ingredients and chill. If you don’t have kefir, you can use plain yogurt plus a little extra water to thin the soup to your liking.


1 medium English cucumber (about 12 ounces) unpeeled, seeded

1 ripe avocado, pitted and peeled

1 cup plain low-fat or whole milk kefir

¼ cup basil leaves

1 large scallion, white and light green part only, coarsely chopped

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon salt, plus more to taste

¼ teaspoons freshly ground black pepper


Finely dice ¼ cup of the cucumber and set aside for garnish. Coarsely chop the rest of the
cucumber and put it into a blender. Add the avocado, kefir, basil, scallion, lemon zest and juice,
salt and pepper and ¾ cups of water to the blender and blend until smooth. Season with
additional salt to taste.

Transfer the soup to an airtight container and refrigerate it for at least 1 hour and up to 2 days.

Serve garnished with the diced cucumber.

Makes 4 servings

Serving size: 1 cup

Per serving: Calories 130; Total Fat 8g; (Sat Fat 1.5g); Protein 5g; Carb 12g; Fiber 4g; Cholesterol 5mg; Sodium 320mg, Sugar 5g, Added Sugar 0g

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