15-Minute Cucumber-Avocado Blender Soup
15-Minute Cucumber-Avocado Blender Soup
Photo: Liz Andrew/Styling: Erin McDowell

Making soup from scratch is easy in theory, but between the slicing and dicing and simmering, it can feel like a whole lot of effort for something we could just dump from a can. Thankfully, we’ve created a lazy version that still produces delightfully flavorful results: 15-minute blender cucumber-avocado soup.

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4 servings


2 English cucumbers, peeled and chopped

2 avocados, peeled and pitted

¼ bunch fresh parsley

¼ bunch fresh mint

Juice of 1 lime

1 cup Greek yogurt

Kosher salt and freshly ground black pepper


1 baguette, halved horizontally

3 tablespoons soft unsalted butter

1⅓ cups shredded Asiago cheese

½ cup Greek yogurt

Juice of 2 limes

1. Make the Soup: In a blender, puree the cucumbers, avocado, parsley, mint, lime juice and Greek yogurt until smooth. Season with salt and pepper.

2. Make the Garnishes: Preheat the oven to 425°F. Place the baguette, cut sides up, on a parchment-lined baking sheet. Butter the baguette and top with the Asiago cheese. Bake until the cheese is fully melted and golden brown, 10 to 12 minutes.

3. Meanwhile, in a small bowl, whisk together the Greek yogurt and lime juice.

4. Serve the soup topped with the lime yogurt and with the warm, cheesy baguette on the side.


255 calories

19g fat

19g carbs

9g protein

6g sugars


469 calories

22g fat

45g carbs

24g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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