cucumber & avocado soup


This is the classic Vichyssoise with something extra. A deliciously creamy soup, even without any cream. It is easy to make in 5 minutes or less and can be refrigerated overnight if you make it the day before you'll serve it.

The stock you use will have its effect on the overall flavor. I used a rather strong beef tongue broth, which was clearly noticeable when served, but it combined very well with the other 2 flavors. Use something less dominant if you like milder flavors.


This is what you need for 2-3 servings:

  • 1 salad cucumber
  • 2 medium avocados
  • 1 cup broth / stock / bouillon
  • S&P
  • 1 key lime or 1/2 lime, juiced


  • use yoghurt, buttermilk or heavy cream instead of stock
Pic1: cucumber & avocado soup



Pic2: ingredients
Pic3: blended
Pic4: refrigerated