Chilled Cucumber and Avocado Soup

This is a great summery soup – the avocado makes for a lovely cream texture without the addition of cream, while the yogurt adds tartness and bulk.  Adapted from a recipe by Martha Stewart.


  • 1 english (large, 12″ or so) cucumber, peeled and diced
  • 1 avocado, pitted, and with the insides scooped out
  • 1/2 t lemon zest
  • 1 T lemon juice
  • 1/4 c fresh cilantro, chopped
  • a few sprigs of fresh mint, chopped
  • 1 clove garlic, minced or pressed
  • 1 green onion, coarsely chopped
  • 1 c plain yogurt
  • 1 c cold water
  • salt and fresh pepper to taste


  1. Puree ingredients in a blender (or with a hand blender) until smooth.
  2. Refrigerate for 20 minutes, or until chilled.
  3. Serve garnished with a dash of olive oil and a few sprigs of cilantro.

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