Chilled Cucumber Soup

This chilled cucumber soup is a cool and creamy escape from the heat. Packed with fresh herbs and a hint of avocado, it’s a delightful appetizer or light lunch that’s ready in under 10 minutes.


  • 1 GREENHOUSE english cucumber, cut into large chunks
  • 1 avocado, cut into large chunks
  • 3 scallions, root removed and cut into large chunks
  • 1 small shallot, cut into large chunks
  • 1 garlic clove, peeled and cut into chunks
  • ½ cup buttermilk
  • 1 tbsp white balsamic or white wine vinegar
  • 1 lemon, juiced
  • 4-5 mint leaves
  • 3 sprigs dill
  • 2 tbsp chopped fresh chives
  • ½ cup water, or more as needed
  • kosher salt to taste


  1. To a large blender, add cucumber, avocado, scallions, shallot, and garlic. Puree on high speed until smooth, about one minute.
  2. Add the buttermilk, vinegar, lemon juice, mint, dill, and chives to the blender. Blend until creamy, about 30 seconds. Begin to add the water, about 2 tablespoons at a time, until desired consistency is reached. Season with salt to taste.
  3. Garnish with chopped chives, mint leaves, dill fronds, and cucumber half-moon slices. Drizzle with olive oil and serve.


*Recipe courtesy of Mastronardi Produce


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