Cucumber Avocado Soup

Yield: 4 servings

Cucumber Avocado Soup


  • 1 large cucumber peeled and seeded and cut into chunks
  • 1 avocado
  • 2 scallions
  • 1 cup chicken broth
  • 3/4 cups plain yogurt or sour cream (try Siggi's brand whole-milk yogurt)
  • 2 tablespoons lemon juice
  • 2 tablespoons mint
  • 3 tablespoons cilantro
  • 1 clove garlic
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Peel cucumber and cut length wise to scrape out seeds with a spoon. Cut into chunks. Put all ingredient in blender and blend until smooth.
  2. Refrigerate about an hour or until chilled to your desired temperature. Garnishes are optional, but may include chopped tomatoes, extra yogurt or sour cream, extra cilantro, or an extra sprinkle of cumin.


4.5 grams of carbs per serving
Created using The Recipes Generator
Veggies, Soups, LunchKarissa Long