Cool cucumber-and-avocado soup

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10 min


4 servings

* PLUS Refrigeration Time: 240 minutes


  • 4 large English cucumbers
  • 1 tsp salt
  • 1/2 red onion
  • 1 ripe avocado
  • 2 tsp freshly squeezed lime juice
  • 1 tbsp sour cream


  • Peel and seed cucumbers. Set aside half of 1 cucumber for garnish. Coarsely chop remaining cucumber and place in bowl of a food processor. Add salt and purée until well blended, from 3 to 4 minutes. Stop and scrape down sides occasionally. Strain cucumber mixture through a sieve into a small bowl. Do not mash down cucumber pulp as you only want to get clear green cucumber juice. Refrigerate immediately until cold, at least 4 hours or overnight.
  • Grate remaining cucumber using coarse side of a grater or slice into small julienne strips. Finely mince onion. Cover and refrigerate.
  • As close to serving time as possible, peel avocado, slice in half and remove pit. Place avocado in food processor along with lime juice, sour cream and a pinch of salt. Purée until smooth. If not using right away, store purée in a tightly sealed container in the refrigerator but use as soon as possible as it darkens as it sits. Ladle some cucumber juice into bottom of chilled soup bowls. Add a generous dollop of avocado purée to centre of bowl. Sprinkle with onion. Scatter cucumber throughout broth.

Nutrition (per serving)

  • Calories
  • 104,
  • Protein
  • 3.3 g,
  • Carbohydrates
  • 14.1 g,
  • Fat
  • 4.7 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 681 mg.

Cool cucumber juice is swirled with a dollop of creamy avocado puree for a sophisticated soup.