Avocado-Cucumber Soup with Shrimp

Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method.

  • Prep:
  • Total Time:
  • Servings: 4
Avocado-Cucumber Soup with Shrimp

Source: Everyday Food, July/August


  • 1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat plain yogurt
  • 3 tablespoons fresh lime juice
  • 1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
  • 1/3 cup sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 12 medium shrimp (about 6 ounces), peeled and deveined


  1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.

  2. Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.

  3. In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.


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