The following recipe is from the July 9th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

This recipe for Avocado-Cucumber Soup, excerpted from Serves One by Toni Lydecker, actually makes two 1 cup first course servings. But I could certainly eat the whole batch myself, paired with a multigrain roll, as a full summer meal.

Avocado-Cucumber Soup

About This Recipe

Yield:2 as an appetizer or 1 as an entrée


  • 1 Hass avocado
  • 1 cup peeled, seeded, chopped cucumber
  • 2 tomatillos, quartered
  • 1/4 cup chopped onion
  • 1 small serrano or jalapeño chile, halved lengthwise, stemmed, and seeded
  • 1 teaspoon salt
  • 2 teaspoons chopped cilantro (optional)


  1. 1

    Run a knife lengthwise around the avocado and twist to separate the halves. Lightly strike the pit with a knife blade and twist to remove. Score the flesh with a knife and scoop it out with a spoon.

  2. 2

    In a blender or food processor, combine the avocado, cucumber, tomatillos, onion, chile, and salt. Add 1 cup water. Blend until the mixture is pureed, adding more water if necessary for a soupy consistency. Chill well. Sprinkle with the cilantro, if using.


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