Cucumber-Avocado Cold Soup

avocado mint soup

                      A deceptively rich tasting cold soup…from July 2007 Gourmet Magazine


  1. 1 seedless cucumber (about 16 oz)*
  2. 1 firm-ripe avocado (6-8 oz)
  3. 2 scallions, coarsely chopped
  4. ¼ cup fresh mint leaves
  5. ½ cup well-shaken chilled buttermilk
  6. 1 ½ cup cold water

*If a seedless cucumber is not available, use 2 regular ones and seed them.


  1. Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces.  Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
  2. Blend together chopped cucumber, chopped avocado, scallions, mint, buttermilk, water, and 1 teaspoon salt in a blender until smoother, 1-2 minutes.
  3. Chill soup, uncovered, 15 minutes.
  4. Cut remaining cucumber and avocado into 1/4” pieces and stir into soup.
  5. Season with added salt and pepper.
  6. If too thick, thin with additional water.


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