Chilled Avocado Soup-

Chilled Avocado Cucumber Soup

This Chilled Avocado Cucumber Soup makes a perfect starter to a summer meal. This creamy and delicious soup is suitable for low-carb, Atkins, diabetic, LC/HF, ketogenic, gluten-free, and Banting diets.
Course Appetizer, Soup
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Annissa Slusher


  • 2 ripe avocados halved and pitted
  • 1/2 cup sour cream
  • 4 tablespoons lime juice freshly squeezed
  • 1 jalapeno pepper (1 oz) seeded and coarsely chopped
  • 1/2 teaspoon chili powder
  • 1 tablespoon cilantro plus additional for garnish, if desired
  • 16 ounces cucumber peeled and coarsely chopped
  • 1/2 teaspoon sea salt
  • 2 tablespoons red onion chopped


  1. Scoop out the avocados into a food processor. Discard skins. Add, sour cream, lime juice, jalapeƱo, chili powder, cilantro (minus a bit for garnish, if desired), all but 3 tablespoons of the the cucumber, and sea salt.  

  2. Process until the consistency of thick soup. Taste and adjust seasoning. Additional salt may be desired, depending on individual tastes.

  3. Keep in an airtight container in the refrigerator until ready to serve. While this soup can be made a few hours ahead, it is best fresh.
  4. For serving, spoon into six appetizer sized bowls and garnish each with a teaspoon of red onion and a half tablespoon of the reserved cucumber.

Recipe Notes

Serving size: 1/6th of the recipe (about 6 ounces)

Per serving:

Calories: 166

Fat (g): 13

Carbs (g): 6

Fiber (g): 5

Protein (g): 3

Net carbs (g): 1