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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.