Chilled Spring Avocado-Cucumber Soup

Chilled Spring Avocado-Cucumber Soup

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based on 1 reviews
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20 min.
80 min.
8 servings (about 2/3 cup per serving)

This Chilled Spring Avocado-Cucumber Soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.


  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup red wine vinegar
  • 2 large or 3 small ripe avocadoes, halved, pitted, peeled and diced (about 2 1/2 cups total)
  • 1 cup water
  • 1 cup sliced unpeeled cucumber
  • 1/3 cup snipped fresh dill
  • Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)
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COMBINE evaporated milk and vinegar in small bowl; let stand for 15 minutes.

PLACE avocadoes, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).

POUR soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.

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Loved it!

Made this last night with fat free evap and shallots (didn't have red onion) and we loved it!

- Sue J. from SoCal

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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