Cold Cucumber and Avocado Soup

Cold Cucumber and Avocado Soup | ChopChop


Gazpacho is the famous cold soup from Spain that’s usually made with tomatoes. But you can make all kinds of cold soups! This one is creamy-dreamy from the avocado and yogurt, with just a little kick from the scallions and (if you use it) the hot sauce.

Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4 Servings

Kitchen Gear: 

Vegetable peeler
Sharp knife (adult needed)
Cutting board
Measuring cup
Measuring spoons
Blender (adult needed)


large cucumber, peeled (or not) and diced
avocado, pitted, peeled, and diced
grated zest of 1/2 a small lime
1 teaspoon
lime juice
scallions (white and pale-green parts only, sliced)
1 teaspoon
hot sauce (if you like it spicy)
1⁄2 cup
plain yogurt
1 cup
vegetable broth or cold water
3⁄4 teaspoons


  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn the blender to a medium setting and blend until the mixture is as chunky or smooth as you like (a few big pulses for chunky, or about 1 minute for smooth). Taste the soup. Does it need more lime juice or a pinch of salt? If so, add it and taste again.
  3. Serve right away or, if you can wait, chill the soup, covered, for 30 minutes or up to 1 day.


Top this!

Try garnishing the soup with one or more of the following: 

  • Kernels of fresh or frozen corn
  • Finely diced cucumber or avocado
  • Diced mango 
  • Chopped fresh cilantro, parsley or mint leaves, or chives
  • Slivered scallion greens
  • Toasted green pumpkin seeds (also called “pepitas”) (To toast raw seeds, shake them in a small, dry pan over medium heat until golden, 2 to 3 minutes.)
  • Croutons
  • A drizzle of olive oil