Avocado Cucumber Yogurt Soup - Chef Abbie Gellman MS, RD, CDN

Avocado Cucumber Yogurt Soup

Chef Abbie Gellman RD

I love using yogurt when I cook.  It’s an amazing way to add flavor, texture, and protein to a variety of foods and dishes. In my quest to stay cool and away from the oven and stove, I decided to use avocado and plain yogurt to make some cold soup full of flavor, texture, and nutrients. This protein-packed Avocado Cucumber Yogurt Soup reminds me of the freshest and most delicious guacamole I’ve ever had, with a smooth texture and tons of bright notes shining through. This soup is perfect as a vegetarian lunch or appetizer. For something more substantial, sauté some tofu or shrimp and add it to the finished dish. Voila! Lunch or Dinner is served.

How To Make Avocado Cucumber Yogurt Soup

This recipe is so simple.  You can prep everything and place directly into your blender or Vitamix, which means no extra dishes!

First put 2/3 of your cucumber, 1 ½ avocado, yogurt, lime juice, scallions, salt, pepper, jalapeno, and 3 tablespoons cilantro in your blender or Vitamix. Puree until smooth.  Thin out with water, a tablespoon at a time, until you reach your desired consistency.  I personally do not add water, but I like a thicker soup!

Transfer the soup to a large bowl and top with your leftover cucumber and avocado.  Serve in individual bowls garnished with cilantro!  You can also top your Cucumber Yogurt soup with tofu or shrimp if you want it to be more of a main course.

Avocado Cucumber Yogurt Soup Nutrition

Cucumbers add a delicious crisp, cool flavor to my Cucumber Yogurt Soup.  Cucumbers have a very high water and a very low calorie content.  They are a good source of potassium, fiber, and vitamin C.  Cucumbers contain just 13 calories per cup, but are also low in protein, carbohydrates, and fat.  This makes cucumber on its own not very filling, but my Avocado Cucumber Yogurt Soup contains other ingredients like yogurt and avocado that provide protein and fat to make it more filling and substantial!

Avocado is a great source of heart-healthy monounsaturated fats.  Monounsaturated fat helps lower LDL cholesterol when used in place of saturated fats.  This helps reduce your risk of heart disease and stroke.  Avocados are also a good source of fiber which helps with digestion and prevents constipation.  They are a good source of folate, which is especially important during pregnancy, Vitamin K, an important nutrient for blood clotting, and Vitamin E which acts as an antioxidant to protect body tissues from free radicals.  The avocados give this soup a delicious smooth texture and add a flavor similar to guacamole!

The other main ingredient in my soup is of course yogurt.  I used Siggi’s plain Icelandic Skyr in this recipe.  You may be wondering, what is Skyr?  Skyr is made in the same way as Greek Yogurt but is strained a little more to produce an even thicker, more protein-rich product!  One serving of Skyr has 14g of protein and also contains probiotics, friendly bacteria that play a beneficial role in our gut.  Probiotics may improve digestive health and boost immunity.  Of course, if you can’t find Plain Icelandic Skyr at your local grocery, Greek Yogurt works perfectly in my Cucumber Yogurt Soup as well.

Similar Pages

Looking for more soup recipes?  Try my Cold Tomato Soup, Collard Green Soup, and Roasted Golden Beet Soup!


“Avocado Nutritional Information.” California Avocados, California Avocado Commission, www.californiaavocado.com/nutrition/nutrients.

“Vegetables and Fruits for Health: Cucumbers.” University of Maine Cooperative Extension, Cooperative Extension Publications, https://extension.umaine.edu/publications/4254e/.


Avocado Yogurt Soup

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Course: Soup
Keyword: vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 1 English cucumber diced (separate 1/3 cucumber and set aside)
  • 2 avocados diced (separate 1/2 avocado and set aside)
  • 1 cup Siggi’s Plain Yogurt
  • Juice of 1 lime
  • 3 scallions white and light green parts only, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 jalapeno minced (optional)
  • 1/4 cup cilantro minced (separate 1 tablespoon cilantro and set aside)


  • Place 2/3 cucumber, 1 1/2 avocado, yogurt, lime juice, scallions, salt, pepper, jalapeno, and 3 tablespoons cilantro in a blender or Vitamix. Puree until smooth. Thin out with water, a tablespoon at a time, until desired consistency is reached. (Note: I generally do not add water, but some people may prefer a thinner soup.)
  • Transfer to large bowl and mix in reserved cucumber and avocado.
  • Serve in individual bowls garnished with cilantro. Optional: add sauteed tofu or shrimp.


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