Chilled avocado and cucumber soup with feta

Chilled avocado and cucumber soup with feta

Hubert Cormier
Hubert Cormier, Nutritionniste

With its fresh, light taste, the cucumber is undoubtedly one of the easiest vegetables to include in your summer menu. However, the tendency to feel hungry not long after eating it it due to its low energy density. This is why I opted for the combination with avocado, which adds a subtle taste without removing all the freshness of the cucumber. It enriches this cold soup and transforms it into a satisfying, refreshing option that will sustain you until your next meal.

4 servings
10 minutes
1 hour


  • 750 mL (3 cups) cucumbers, peeled, seeded and diced
  • 1 clove of garlic
  • 250 mL (1 cup) vegetable stock
  • 180 mL (¾ cup) Oikos plain Greek yogurt (0% m.f.)
  • 1 avocado
  • 60 mL (¼ cup) fresh cream
  • 1 bunch dill (keep a few stems for garnish)
  • Feta, in pieces (optional)
  • A few thin slices of cucumber for garnish
  • Salt and pepper, to taste

Nutritional value, per serving :

Calories 170
Fat 12.8 g
Saturated fat 4.4 g
Cholesterol 21 mg
Sodium 184 mg
Carbohydrates 9 g
Fibre 4.1 g
Protein 6.8 g

Preparation steps

  • In mixer bowl, place cucumber, garlic, vegetable stock, yogurt, avocado and fresh cream. Mix until smooth and creamy.

  • Add dill and season to taste.

  • Refrigerate for one hour.

  • When serving, add pieces of feta, cucumber thinly sliced with a mandolin, and a little dill.