Cucumber avocado soup

By Sara Lynn Cauchon
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  • 2 English cucumbers, peeled and seeded
  • 1 1/2 avocados
  • 1/2 cup plain yogurt
  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 2 green onions, sliced
  • 1 lemon, zest and juice
  • Salt and freshly ground black pepper


  1. Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.
  2. Serve immediately or chill in the refrigerator for 30 minutes before serving.

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