Refreshing and good. Cast away those thick, hearty soups of winter and enjoy this cool and creamy creation. Cold Avocado Soup Go to recipes By Stonyfield Vegetarian Gluten Free Main Dishes Soups Mexican Summer Father's DayRefreshing and good. Cast away those thick, hearty soups of winter and enjoy this cool and creamy creation. Ready In: 10 minutes Level: Easy Prep: 10 minutes Cook: 0 minutes Yields: 6 Servings Print RecipeIngredients1 large English cucumber (about 3 cups, peeled and diced )2 1/4 c Stonyfield Organic 1% Milk1 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 taste1 c seeded chopped tomatodirectionsStep 1In 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 2Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend.Step 3Divide soup evenly between 6 bowls.Step 4In 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 5Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes.Step 6Serve.