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Chilled Cucumber Avocado Soup with Yogurt and Kefir

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Chilled Cucumber Avocado Soup with Yogurt and Kefir

It is hot here in New York today. Like, super duper, crazy hot. Did I mention I don’t have air conditioning at home? So, it’s even hotter in my house than outside. All this uncomfortable sweatiness means that there’s (1) no way I’m going to cook and (2) no way I want to eat anything that isn’t cold. This quick, easy, chilled soup was perfect. I ate it for both lunch and dinner.

This Chilled Cucumber Avocado Soup with Yogurt and Kefir is filled with fresh veggies; well, cukes and avocados are technically fruits, but let’s not get nit-picky here, mmkay? It’s also got protein- and potassium-packed yogurt and kefir, so it’s very satisfying and would even be a great post-exercise recovery meal. The grapes are a secret ingredient: they add just a touch of sweetness to counterbalance all the tart ingredients. Trust me, they work in this dish. I used persian cucumbers, but you can substitute a large seedless cuke (or maybe one and a half). I think it’s a pretty flexible recipe, so feel free to experiment with measurements.

Ingredients Chilled Cucumber Avocado Soup with Yogurt and Kefir

makes about 3 1/2 cups

  • 5-6 persian cucumbers
  • 1/4 cup chopped red onion
  • 4 scallions
  • small handful of grapes
  • juice of one lemon
  • 1/2 cup plain Greek yogurt
  • 1/2 cup plain kefir (can substitute buttermilk)
  • 1/2 avocado
  • salt and pepper, to taste


Rough chop the onions, and cut the cucumbers and scallions into big chunks; everything’s going into the blender, so it doesn’t have to be perfectly diced, or anything. (I’m experimenting with some different photo filters, so just bear with me.)



Toss everything in the blender with the lemon juice, yogurt, and kefir. Blend until smooth.


It should be a bit watery at this point, with no chunks. This is when you add the avocado and blend again. It should now be smooth and creamy. Season with salt and pepper, to taste. Garnish with some minced onion and chopped scallion, as I did at lunchtime. Or some big, crunchy croutons (that’s what I did for my dinner version).


In case you’re wondering—as I did—whether the soup would change a yucky color because of the avocado…it didn’t. After a few hours it still looked the same to me. That being said, if you’re serving it to guests and you want to ensure that it keeps its nice, pale green color, I’d get all the ingredients (minus the avocado) ready in the blender and then throw in the avocado and blend right before serving.

By the way, this is the color of the soup in natural light, no funky filters. Pretty, right?


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