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Chilled Avocado-Cucumber Soup

The smooth texture of avocado gives chilled soup a thick consistency, making heavy or sour cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.

  • servings: 4

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Ingredients

  • 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
  • 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
  • 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
  • 1 jalapeno, seeded and coarsely chopped
  • 1 cup nonfat plain yogurt
  • 1 cup cold water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice

Directions

  1. Step 1

    Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.

Source
Martha Stewart Living, April 2007

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Reviews (4)

  • 17 Sep, 2013

    I made the recipe exactly as directed. Then I added another small avocado so that is was a little creamier and richer. I was delicious. The recipe also makes a lot more soup that I was expecting. As such, my husband and I eat this for about 4 days straight. I change it up a little, I added grilled shrimp or fish or extra avocado or fresh salsa. I also made grilled cheeses one night as well. All great sides for this soup.

  • 19 Jul, 2012

    This was delicious! i substituted dill for cilantro and green pepper for jalapeno (because that's what I had on hand), and the results were just perfect! I love that this recipe doesn't call for unusual ingredients and requires no cooking. just cut it up, blend, and chill. Next time I'll try adding basil or mint. Thank you!

  • 14 Aug, 2011

    Checked out this recipe and it is a lot like mine, but i would not add the yogurt, it is great without, and i add a lot of water to get a nice thin consistency. A brought an avocado soup like this to a vegan potluck recently and gave me the recipe, it was delicious and i want to make it again, a great way to stretch out the use avocados. ♥

  • 7 Feb, 2011

    I am throwing a vegan party next month and I think this would be a great recipe to make. Any suggestions for a vegan substitute for the yogurt? Also, will the avocado make the soup turn brown if it sits out for a little bit?