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KIWI magazine

Cucumber Soup


  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 avocado, peeled, pitted, and cut into chunks
  • 2 scallions, chopped
  • 2 Tablespoons lemon juice
  • 3 Tablespoons fresh dill, chopped
  • 3 Tablespoons fresh parsley
  • 1/2 cup plain yogurt
  • Salt and pepper


  1. Prepare the garnish. Finely chop 1/4 cup cucumber, the avocado, and a tablespoon of scallion, dill, and parsley. Toss with a teaspoon of lemon juice and set aside.
  2. In a blender, combine remaining ingredients. Blend until smooth and chill for 1 hour. Salt and pepper to taste.
  3. Divide the soup among the shot glasses. Garnish with the reserved mixture.
Serves 8 in 2- to 3-ounce shot glasses
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