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Cold Avocado Soup

Refreshing and good. Cast away those thick, hearty soups of winter and enjoy this cool and creamy creation.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 1 large English cucumber (about 3 cups, peeled and diced )

  • 2 1/4 c Stonyfield Organic 1% Milk

  • 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (divided)

  • 1/3 c lime juice (4-5 limes, divided)

  • 2 large avocados (quartered, pitted, peeled, divided)

  • 1 small red onion finely chopped (divided)

  • 1/4 c basil chopped (divided)

  • Salt and pepper to taste

  • 1 c seeded chopped tomato


Step 1

In a blender, combine cucumber, milk, 3/4 cup of yogurt, and lime juice (reserve 1 teaspoon of lime juice) and blend until smooth, about 1 minute.

Step 2

Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend.

Step 3

Divide soup evenly between 6 bowls.

Step 4

In a medium bowl, (do not use a metal bowl) add remaining avocado, onion, basil, and additional salt and pepper to taste, plus 1 teaspoon of lime juice.

Step 5

Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes.

Step 6