Chilled Avocado and Cucumber Soup

a creamy bowl of green soup
Prep Time: 
10 minutes, plus 2 hours chill time
Number of Servings: 
Serves 4


  • 1 12 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


  • High-Speed 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


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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 what we learn in the process.