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Cucumber Avocado Soup

This is possibly the easiest recipe I have ever made and one of my summer favorites.  We are in the midst of California’s avocado season so get ‘em while they're hot!!

Cucumber Avocado Soup


4-6 servings


2 cucumbers, peeled and roughly cut

1 avocado

1 1/2 cups buttermilk (or 1 cup greek yogurt + 1/2 cup water)

2 large handfuls baby spinach (about 3 cups)

1 jalapeños, stem and seeds removed

1 lemon, juiced

2-3 tsp kosher salt

1-2 tsp pepper

  1. Combine all of the ingredients in a blender (or food processor if that is all you have, although it will not be as smooth as you might like).

  2. Blend until smooth and chill in the fridge before serving.

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