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Chilled Cucumber & Avocado Soup

Prep Time3 hrs 15 mins
Total Time3 hrs 15 mins
Servings: 4 -6
Author: Emily Clifton, Nerds with Knives


  • 2 large english cucumber peeled
  • 2 small ripe Haas avocados peeled
  • 2 scallion white and green parts, chopped
  • 1/4 cup fresh herbs coarsely chopped (cilantro, basil, mint)
  • 2 cups broth chicken or vegetable
  • 1 cup Greek yogurt or sour cream optional
  • 2 teaspoons lime zest
  • 4 tablespoons lime juice
  • Kosher salt to taste, approx. 1/4 -1/2 teaspoon
  • Fresh pepper to taste, approx. 1/4 teaspoon
  • 3-4 cherry tomatoes optional, for garnish
  • Extra virgin olive oil optional, for garnish


  • Cut the peeled cucumber in half length-wise. Using a spoon, scoop out and discard the seeds. Cut the cucumber into roughly 1 inch chunks. Peel and pit the avocado. Cut flesh into 1 inch chunks.
  • In a food processor or blender, add the cucumber, avocado, cilantro and scallion. Pulse until the mixture is roughly chopped.
  • Add the broth, yogurt and lime zest and juice and continue to purée until smooth. Season with salt and pepper to taste and chill for 4 to 6 hours.
  • If using, quarter tomatoes and drizzle with olive oil. Add to soup before serving, as garnish.
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