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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (5)

56 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
I've made this recipe many times since it was published. Some substitutions I've tried include omitting the yogurt or substituting buttermilk, omitting the jalapeno and substituting a spoonful of pico de gallo or other tomato-jalapeno salsa, and topping the shrimp with a spoonful of mango salsa. They all worked well. Since avocados contain a lot of fiber, this soup is surprisingly filling. For me this recipe is flexible, easy, and delicious.
Rating: 5 stars
Made it as written. Very good. I will make it again. :)
Rating: 5 stars
I just love this in the summer! Obviously, it's not for anyone who doesn't like avocados, but it is refreshing, delicious, and a unique healthy dish!
Rating: 5 stars
Delicious, refreshing light summer lunch or dinner. Wish I had made a double batch. This recipe is a keeper!
Rating: Unrated
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!