Cucumber Avocado Soup

This refreshing soup is a great way to use the last of your summer produce and make a smooth transition to fall.

Servings: 4 to 6


  • 3/4 cup Lifeway Plain Low Fat Kefir
  • 1 large cucumber peeled, seeded and cut into 2-inch chunks
  • 1 large, ripe avocado, peeled
  • 1 1/2 cups low sodium vegetable stock
  • 2 Tbsp lemon juice
  • 1/2 tsp freshly ground pepper, or to taste
  • 1-2 Tbsp sour cream, to garnish
  • Chopped chives or scallions, to garnish


  1. In a food processor or blender, combine the cucumber, avocado and scallions. Pulse until the ingredients are thoroughly chopped.
  2. Add broth, Lifeway kefir and lemon juice and continue to process until smooth.
  3. Season with salt and pepper to taste and chill for 4 to 6 hours.
  4. Taste for seasoning and serve in chilled bowls with garnish.
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