Soups · Chilled soup

Chilled Cucumber & Avocado Soup

A cool green soup of cucumber, avocado and yogurt with lemon and parsley.

By CarbPortion · AI-assisted recipe

Vegetarian

Serve chilled

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 15 min
Cook & chill: 30 min
Total: 45 min
Servings: 4
Method: No-cook

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Cucumberroughly chopped, with peel700 g
Avocadoedible flesh240 g
Greek yogurtPlain, whole milk200 g
Watercold400 g
Lemon juiceRaw35 g
Olive oilSalad or cooking oil15 g
Parsleychopped15 g
Garlicfinely grated3 g
SaltTable salt3 g
Black pepperDried, ground0.5 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Put cucumber, avocado, yogurt, measured cold water, lemon juice, oil, garlic, salt and pepper in a blender.
Blend until smooth, scraping down the sides once. Add parsley and pulse briefly so tiny green flecks remain.
Transfer to a covered container and refrigerate for at least 30 minutes until well chilled. Stir before serving.
Divide into 4 servings and serve cold.

Kitchen notes

Keep the peel on the cucumber and use all the edible avocado flesh listed.
Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 14.6 g
Fiber: 5.1 g
Carbs − fiber: 9.5 g
Protein: 7 g
Fat: 15.3 g
Energy: 209 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Chilled Cucumber & Avocado Soup

For 4 servings

Vegetables

CucumberRaw, with peel700 g
GarlicRaw3 g

Fruit & berries

AvocadoRaw, flesh only240 g
Lemon juiceRaw35 g

Eggs & dairy

Greek yogurtPlain, whole milk200 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground0.5 g
ParsleyFresh15 g
SaltTable salt3 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/chilled-cucumber-avocado-soup/

Choose a valid number of servings before printing.