California Avocado season has ended.

California Avocado and Cucumber Soup

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California Avocado and Cucumber Soup



Serves: 4

12 oz. English cucumber, peeled, cut into 4 pieces
2 Fresh California Avocados, peeled, seeded, quartered*
1 oz. green onion, cut into large pieces
2 cloves garlic, peeled
2 Tbsp. cilantro leaves, plus extra for garnish
4 Tbsp. fresh lemon juice
1 cup plain yogurt, plus extra for garnish
1 cup cold water or cold vegetable stock
1 cup ice cubes

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Puree all ingredients until smooth. Season with salt and pepper.
  2. Garnish each serving with a swirl of yogurt and cilantro. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Chef Oliver Ridgeway, Grange Restaurant & Bar, Sacramento CA


(14 Ratings)