Cucumber and Avocado Soup?

I have not been a big fan of cold soups in my life, but I am willing to try more new things these days so with the garden bounty I’m willing to experiment. This is an adaptation of a recipe from Martha Stewart;


  • 2 cups cucumber, peeled and cut into 1/4-inch cubes
  • 2 avocados, pitted and peeled
  • 1/2 cup plain yogurt
  • 3 tablespoons lime juice
  • 1/3 cup sliced scallions
  • 2 tablespoons chopped fresh herbs (cilantro, parsley, or mint)
  • 1 teaspoon olive oil
  • Ice water
  • Jalapeño (optional)
  • Buttermilk (optional)


  1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, herbs, 1 cup ice water. Puree until completely smooth. 

  2. Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with ice water or buttermilk, as desired. Season with salt and pepper. Chill, about 1 hour.

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