Avocado cucumber soup

Chipotle Cucumber Avocado Soup

Avocado is all the rage! In desserts, in salads, and in soups. Here is a refreshing soup that can be served all year long. Best of all it’s so easy to make!



  • 2 medium Japanese cucumbers
  • 2 ripe avocados
  • 1 garlic clove, minced
  • Juice from 11/2 large limes
  • 1 cup plain Greek yogurt
  • 1/2 teaspoon Chipotle Pacific Sea Salt
  • 1 to 1 1/2 cups water, as needed to thin

Optional toppings:

  • Cucumber slices
  • 1/4 teaspoon chili flakes
  • A dollop of Greek Yogurt
  • Parsley


Peel the cucumbers and slice in half lengthwise. Roughly chop the cucumber and place in a blender.

Cut the avocado in half and remove the pit. Scoop out the avocado and place in the blender with the cucumber. Add the garlic, yogurt, lime juice, and Chipotle Pacific Sea Salt. Puree until the soup is smooth, adding water as needed to reach a soup consistency. Place in a bowl and refrigerate until cool.

Dice the avocado and toss with lemon juice and chili flakes (if using). Divide the soup into two bowls and top with a dollop of Greek Yogurt. Enjoy!

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