New This Month

Easy Chilled Avocado Soup


With their rich taste and buttery texture, avocados are delicious blended into a chilled soup.

  • Servings: 2

Source: Martha Stewart Living, August 2009


  • 1 English cucumber (peeled and seeded, cut into chunks)
  • 1/2 avocado, peeled and pitted
  • 1/2 cup low-fat buttermilk
  • 1 small garlic clove
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • Diced cucumber, for garnish


  1. Blend cucumber, avocado, buttermilk, garlic, and lemon juice in a blender. Season with salt and pepper. Thin with water if desired. Transfer to a bowl, and refrigerate for at least 1 hour. Serve cold, garnished with diced cucumber.

Reviews Add a comment

  • caariniyahooc
    6 JUL, 2016
    I've made this at least 20 times. It's a summertime family favorite. Tonight I sautéed shrimp with garlic, shallot, a little rosé and oregano from the garden and put it on top. Served with quesadillas. Delish! FYI - if you add a few ice cubes to the blender this soup is instantaneously cold. No need to chill for an hour!
  • mizpenne
    7 JAN, 2011
    Could you please, please show the calorie count etc. on your recipes?!