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The Whole Foods Kosher kitchen

Cold Avocado Cucumber Soup Recipe

Posted on 6th of May, 2013 by Lévana

cold soup with avocado, cucumber and yogurt on a wooden board, top view

Is chilled and spicy what you are after? Nothing to it with this cold avocado cucumber soup, and no cooking! My avocado cucumber soup is a snap to make, and delightfully refreshing. Just one recommendation: Try your best to make it on the day you intend to serve it, or make it in advance without the avocados, and mash the avocadoes and stir them in just before serving.


4 cups unflavored yogurt or dairy-free yogurt

4 avocadoes, peeled and halved

4 ribs celery, peeled

1-2 jalapeños

1 large seedless cucumber, peeled

1 large bunch dill, fronds and stems

1 medium purple onion, quartered

Salt and pepper to taste

6–8 cups water, milk or dairy-free milk  (start with less, adding gradually to thin the soup to a good texture)


In a blender or food processor, mix all ingredients, in batches.
Chill the soup. Makes 8 ample servings.

Variation: Minted  Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill. Proceed just as above.

Filed under: Avocado Recipes, Cold Soup Recipes, Cucumber Recipes, Dairy-Free Cold Soup Recipes, Dairy-Free Recipes, Gluten Free Recipes, Jalapeno Recipes, Kosher Natural Foods, Natural Foods Recipes, Recipes

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