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Live Cucumber and Avocado Soup

Serves 6-8

Live Cucumber and Avocado Soup


- 8 cucumbers, roughly chopped
- 4 avocados, peels and pits removed
- 1 jalapeno, seeds removed
- 1/2 bunch cilantro
- 1 sprig mint, stems removed
- 1 lime, juiced
- 2 tablespoons salt
- 1 small radish, julienned and chopped
- 1/2 red bell pepper, julienned and chopped
- Sweet corn kernels cut from 1 ear


1. In a high-speed blender, combine the cucumbers, avocados, jalapeno, cilantro, mint leaves, lime juice, and salt. Blend on high until all ingredients have been well pureed (about 1 to 2 minutes).

2. Place chinois (china cap) over a 1- to 2- quart container. Pass the puree through the chinois, working it through with a spatula if necessary. Taste and reseason if desired.

3. Ladle a serving of the cucumber and avocado soup into a bowl. Place the julienne of radish and red pepper, and some sweet corn kernels on top of garnish. Enjoy.

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