Avocado soup with jalapeño yogurt

Total Time
4 hr 20 min
20 min
Depending on how you serve it, this soup can be something you keep in the fridge for a summer lunch or serve as a starter for elegant entertaining. Either way, it’s delicious and refreshing for any warm-weather meal.


California (Hass) avocado

1 large, halved, pitted, peeled, and chopped

English cucumber

1 medium, peeled and chopped


2 medium, chopped


1 clove(s), minced


¼ cup(s), chopped, plus more for garnish

Plain fat free Greek yogurt

¾ cup(s)

Vegetable broth

1½ cup(s)

Jalapeño pepper

1 large, seeded and chopped

Jalapeño pepper

½ small, seeded and minced

Ground cumin

¼ tsp

Ground coriander

¼ tsp

Cayenne pepper

1 pinch(es)

Lime zest

½ tsp, grated

Fresh lime juice

1 Tbsp

Fresh lime juice

1 tsp

Kosher salt

¾ tsp

Kosher salt

1 pinch(es)


  1. 1 Combine avocado, cucumber, scallions, garlic, 1/4 cup chopped cilantro, 1/2 cup yogurt, the broth, chopped jalapeño, cumin, coriander, and cayenne in food processor and process until smooth.
  2. 2 Transfer to large bowl; stir in 1/4 teaspoon lime zest, 1 tablespoon lime juice, and 3/4 teaspoon salt. Cover and refrigerate until chilled, 4 hours or up to overnight.
  3. 3 Stir together remaining 1/4 cup yogurt, the minced jalapeño, remaining 1/4 teaspoon lime zest, remaining 1 teaspoon lime juice, and pinch salt in small bowl.
  4. 4 Divide soup evenly among 4 bowls; top evenly with yogurt mixture and sprinkle with cilantro.
  5. Serving size: (1 cup)