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Chilled Cucumber Soup

Cucumbers have been on my radar recently. If I am at a restaurant and there is a starter with pickled vegetables (which often includes cucumbers) I am ordering it. They seem to be creeping into my shopping bag at the market and as you can see, I have been cooking with them as well.

This refreshing soup is a lovely appetizer for entertaining (think soup shooters). Or for a light lunch. The avocado and Greek yogurt give the dish body, and the combination of pickled jalapeños, anchovies and squeezes of citrus elevate it from the typical chilled soup category. Enjoy with a glass of chilled dry rosé and you’re set!



6 Kirby cucumbers (or 3 large cucumbers), peeled, halved lengthwise, and seeded

1 avocado, scooped out and diced

Juice of 2 limes + zest of 1 lime

1/2 cup of cilantro, plus some for garnish

1/2 cup of Greek yogurt

1/4 cup of pickled jalapeños + some of the juice

1 filet of anchovy


  1. Blend all ingredients in high speed blender until smooth. Garnish with additional cilantro.




Satisfy your senses,
Amanda (follow me on Twitter!)

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