Creamy Cucumber and Avocado Soup

Creamy Cucumber and Avocado Soup


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Sweet cucumbers are the basis for this cool, creamy soup. Pureeing the juicy vegetables together with avocadoes gives this rich dish a stunningly silky smooth texture.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 1 Tbs. Extra-Virgin Olive Oil
  • 1 Small Onion, diced
  • 3 Large Seedless Cucumbers, peeled and diced
  • 1 1/2 C. Vegetable Broth
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1 Medium Avocado, peeled, pitted, and diced
  • 1/2 C. Low-Fat Plain Greek Yogurt

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Warm the olive oil in a large saucepan over medium-high heat. Add onion and sauté until tender. Add the cucumber, broth, salt, garlic powder, and pepper. Bring cucumber mixture to a boil, then reduce heat to low. Simmer for 6-8 minutes until cucumbers are soft and tender. Let cool for 10 minutes. Transfer cucumber mixture to a food processor or high-powdered blender. Add avocado, and puree until smooth. Pour soup into a large serving bowl and stir in Greek yogurt. Cover and refrigerate for 2-3 hours, or until chilled through.

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