New This Month

Avocado-Cucumber Soup with Shrimp


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 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 (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.

Cook's Notes

Quick-Cooling Method: Immerse bowl of soup into a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.

Reviews Add a comment

  • Alschroe7
    7 JUL, 2014
    Delicious, refreshing light summer lunch or dinner. Wish I had made a double batch. This recipe is a keeper!
  • tifscatku
    18 AUG, 2008
    So yummy!! I didn't have plain yogurt on hand, so I substitued sour cream. It tasted just fine. Instead of using fresh jalapeno, I used jarred, a trick I learned from the Martha Stewart Show. The heat was a nice addition to the cool and creamy soup!