California Avocado and Cucumber Soup

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

Oliver Ridgeway

Recipe courtesy ofChef Oliver Ridgeway, Grange Restaurant & Bar, Sacramento CA

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