Chilled Avocado and Cucumber Soup

Prep Time: 
10 minutes, plus 2 hours chill time
Number of Servings: 
Serves 4


  • 1 1/2 cups plain kefir
  • 2 avocados, peeled, pitted, and sliced
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 Tbsp lemon juice
  • 1 garlic clove, chopped
  • Salt to taste


  • Blender


  1. In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
  2. Chill soup in the refrigerator for at least 2 hours. Serve chilled.


This recipe makes a soup that is thick and creamy. If you prefer a thinner consistency, add a small amount of water when blending.

Nutrition Info: 
242 Calories, 6 g Protein, 19 g Carbohydrates, 8 g Fiber, 18 g Total fat (4 g sat), 343 mg Sodium, ★★★ Vitamin K, ★★ Vitamin B2 (riboflavin), B6, C, Folate, Phosphorus,  Vitamin B1 (thiamine), B3 (niacin), B12, E, Calcium, Magnesium, Potassium, Zinc


About The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook, and learn, in the process.

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