Chilled Avocado and Cucumber Soup

Quick look

  • prep 10 min, plus chilling
  • serves 4

The creamy texture of the avocado marries very well with the cucumber and citrus juices in this summer soup recipe.

Chilled Avocado and Cucumber Soup


  • 1 ripe avocado, halved, pitted and peeled
  • 1 large cucumber, peeled, seeded and coarsely chopped
  • 1 large garlic clove, peeled and smashed
  • 1/4 cup buttermilk
  • 3/4 cup low-sodium chicken broth, vegetable broth, or water
  • 2 packed tablespoons fresh cilantro leaves and small stems
  • 3/4 teaspoon salt
  • Pinch of ground ancho powder
  • Pinch of ground black pepper
  • Juice of 1/2 lime
  • 1 cup orange juice

    How to make it  

  • 1

    In a food processor or blender, puree the avocado, cucumber, and garlic, scraping down the sides as necessary.

  • 2

    Add the buttermilk, broth, cilantro, salt, ancho powder, black pepper, lime juice and 3/4 cup of the orange juice. Blend until smooth.

  • 3

    Add the remaining orange juice in 1-tablespoon increments until the soup is the consistency of thin pancake batter. Refrigerate for at least 30 minutes or up to 1 day and serve chilled.

  • Nutritional Information(per serving)

    • Calories: 136
    • Fat: 8 g
    • Saturated Fat: 1 g
    • Cholesterol: 1 mg
    • Sodium: 469 mg
    • Carbs: 15 g
    • Protein: 4 g
    • Fiber: 4 g

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