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Cucumber Avocado Soup

A nutritious chilled soup with wonderfully light flavor.

Per serving: Calories: 71, Protein: 1 g, Carbohydrate: 6 g, Dietary Fiber: 3 g, Sugars: 2 g, Total Fat: 5 g, Saturated Fat: 0.7 g, Cholesterol: 0 mg, Calcium: 21 mg, Sodium: 150 mg
Cucumber Avocado Soup Photo
Yield: Serves 4


  • 3 cups cucumber, peeled and chopped
  • 1 ripe avocado
  • 2 ½ tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped


  1. Blend cucumbers, avocado, lemon juice, salt and pepper to taste in blender until smooth, about one minute. Use herbs as a garnish and serve.

Recipe by The Best Life Diet

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(Page 1 of 1, 3 total comments)

Mary Pencis

Can the soup be made earlier in the day, or must it be eaten immediately. I would like to double the recipe and keep it a day or two. Than,s

posted Jul 31st, 2018 11:34 am

Debra R. Devries

Needs liquid. Never heard of a soup recipe without liquid - either water or broth.

posted Jul 31st, 2018 10:55 am

Suellen Crawford


ate in winter but would be better in summer since cold soup.

posted Mar 1st, 2013 10:19 pm


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