Chilled Cucumber Avocado Soup

Chilled Cucumber Avocado Soup

3.5 of 5 (31)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.0
  • Total Fat: 7.0 g
  • Cholesterol: 1.2 mg
  • Sodium: 39.4 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Chilled Cucumber Avocado Soup calories by ingredient
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This chilled creamy soup is great for hot days. It is filling and low in calories. Perfect for a light lunch or as a dinner starter. This chilled creamy soup is great for hot days. It is filling and low in calories. Perfect for a light lunch or as a dinner starter.
Number of Servings: 4


    1 chilled cucumber
    1 avocado
    2 scallions, chopped
    1/4 cup mint leaves, chopped (can be left out)
    1/2 cup well-shaken low-fat buttermilk
    1 1/2 cups cold water
    salt and pepper to taste


1) Cut cucumber into 3 equal pieces, then coarsely chop 2 of the cucumber pieces. Coarsely chop half of the avocado.

2) Blend together the chopped cucumber and avocado and the mint leaves, scallions, buttermilk, and water until smooth. Taste and season with salt and pepper as needed.

3) Chill soup, uncovered, 15 minutes.

4) Cut remaining cucumber and avocado in 1/4 inch pieces and stir into soup.

Number of Servings: 4

Recipe submitted by SparkPeople user ITCHYSUIT.

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Member Ratings For This Recipe

  • Good
    9 of 10 people found this review helpful
    The recipe should say to PEEL and SEED the cucumber. Lemon or lime juice to prevent avocado discoloration. Chives optional instead of scallions. Yogurt for buttermilk. Add diced tomato (opt). I liked OutofIdeas' suggestion to add dill. - 7/3/12

    Was this review helpful?   yes  No

  • Good
    6 of 6 people found this review helpful
    I added a squeeze of fresh lime juice and a pinch of crushed dill for a sense of Greek/Mediterranean flavor. - 6/24/08

    Was this review helpful?   yes  No

  • 3 of 3 people found this review helpful
    I added a little more buttermilk, a little less water, fresh chives and cilantro and topped it with a few pieces of feta. I added a little crushed pepper, salt and hot crushed pepper. OMG -- FABULOUS. This is my second recipe with sparks and they have both been great. - 8/8/08

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  • Incredible!
    2 of 2 people found this review helpful
    This soup was a big hit made with greek yogurt, instead of buttermilk, I used a peeled Asian cuke, and added some lime juice along with a few sprigs of parsley while gathering mint. Sometimes I use chives if no scallons, I only added 1/2 cup water. - 7/14/15

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  • Bad
    2 of 4 people found this review helpful
    Guess I could get used to it. It was sort of OK! I only gave it one star and then it showed up as BAD. IF i had known 1 star was BAD I'd have rated it 2 stars. (is that only half bad? LOL) - 12/2/11

    Was this review helpful?   yes  No
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