Chilled cucumber avocado soup


It was another hot summer day.   Keeping our home cool has been a priority lately.  When it’s 90 degrees outside, meals that don’t require the hot stove or oven is very appealing.

This chilled cucumber avocado soup is rich in vital vitamins, antioxidants and live enzymes.  The juiciness from the cucumber, the creamy texture of the avocado and yogurt and the brightness from the lemon is sure to keep you cool and your immune system strong.  The anti-inflammatory properties of parsley makes this a favorite ingredient among green juice enthusiasts.  Serve with your favorite sandwich.

Makes about 12 cups

2 large cucumbers, washed
2 avocados, peeled and pitted
1 1/2 cups water
1/2 cup Greek yogurt
1/2 lemon, juice and zest
sea salt/pepper to taste
parsley or other fresh herb for garnish


In a blender, combine cucumbers, avocado, water, yogurt, lemon and salt/pepper.  Mix until smooth.  Chill and serve garnished with fresh parsley.

Be sure to wash and save the avocado seed if you want to grow a tree!