I’ve seen recipes for chilled avocado soup all over the place but have been hesitant to make it because it always sounded gross to me…until one week when my Mom and I bought too many avocados at the Hollywood market. I also happened to get a large English cucumber that week. So I threw the ingredients in the food processor and I couldn’t have been happier with how it turned out, not to mention it was a really pretty soup. 

  • 1 large or 3 small avocados (I used haas), skin and seed removed
  • 1 large English cucumber, roughly chopped
  • 6 oz Greek yogurt (In light of Fukushima, I have been using non-local sources of yogurt and the only one I can find is Skyr.is from Iceland)
  • Fresh chives or green onions, finely minced
  • Fint and/or dill, finely minced
    All you do is literally put it in the food processor or blender and season with salt to taste. I bet it would be really good with a little heat from a jalapeno pepper but that would defeat the whole purpose of the cooling properties of this hydrating soup on a hot day. 


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