Avocado chilled summer soup

Avocados can take a homemade soup recipe from good to great by adding the delicious, unique flavour and the benefits of its nutrients. This soup serves as a nice entree on a warm summer day.

Serves: 2
Ingredients: 10
Serving size: 450 g
Total calories: 324
Protein: 5.1 g
Fat: 29.4 g
Carbohydrates: 16.8 g
Fibre: 9.8 g


  • 1 medium continental cucumber
  • 1 whole ripe avocado
  • 2 spring onions
  • 2 cups of baby spinach
  • 1 tablespoon of freshly squeezed lemon juice
  • 1/4 cup of fresh mint
  • 1/2 cup coconut yoghurt
  • 1 to 2 cups of cold water (depends on desired soup consistency)
  • 1/2 cup ice
  • Salt and pepper to taste


  1. Start by dicing 1/3 of the cucumber for garnish and put aside.
  2. Chopping the remaining 2/3 of the cucumber into large chunks
  3. Roughly chop the spring onions and mint.
  4. Spoon out all of the flesh of the avocado
  5. Add the following ingredients plus the above ingredients into the blender: spinach, lemon juice, mint, yoghurt, ice, add 1 cup of water only.
  6. Blend for 2 minutes.
  7. Adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
  8. Garnish with diced cucumber. Serve cold or room temperature.
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